After I baked the delicious Baguettes a la Ridha Khadher I thought about trying a similar recipe with spelt. The gentle folding of the dough is perfect for the fragile gluten network of spelt dough. And so I kneaded the dough really short and then started to fold the dough repeatedly. When the gluten network was nicely developed,I put the dough in the fridge for a long and cold fermentation.
This long and cold rise created a deep and complex flavour which I liked even more then the Kadher-Baguettes, because the spelt flavour adds another layer of complexity to the taste. It was a baguette with a lot of character. Or as my beloved partner (who’s normal praise for homemade bread is eating it rapidly but silent) said: “It is so delicious!”
yields 4 Baguettes
- 500g Spelt flour Type 630
- 335g cold Water (10°C)
- 3g fresh yeast
- 10g Salt
Mix flour with water and let it rest for 45 min (autolysis). Now add yeast and salt and knead for 3 min by hand. Let it rest for 20 min, then fold it from the outside of bowl into the middle for three or four times. Let rest for 20 min again, then fold the dough again.
Ferment the dough for 24 hours in the fridge.
Heat baking stone in the oven to 250°C.
In the meantime divide into pieces of 200g and preshape into squares. Rest for 20 min.
Then roll gently into baguettes of 30 cm and proof on a couch for 35 min.
Slash three times and bake the loaves on the hot stone for 25 – 30 min at 250°C with steam, until the crust is golden brown.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.