{"id":2460,"date":"2010-05-06T19:27:38","date_gmt":"2010-05-06T17:27:38","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2010\/05\/dinkel-baguettes\/"},"modified":"2017-04-21T19:48:00","modified_gmt":"2017-04-21T17:48:00","slug":"dinkel-baguettes","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2010\/05\/dinkel-baguettes\/","title":{"rendered":"Spelt Baguettes"},"content":{"rendered":"

\"Dinkelbaguette\"<\/p>\n

Ketex posted last weekend a recipe<\/a> for Baguettes with Bean flour. Searching the internet I learned that in french baguettes 2% of Bean flour are allowed.<\/p>\n

Bean flower contains a lot of lecithin which improves the structure of the dough, let the bread rise higher and makes a crispy crust. But I thought that it was to expensive to order a packet bean flower for 7 Euro just for a little bit playing around with dough. So started thinking. I had some dry azuki beans in the pantry and the manual of my mill claimed that it can also crack corn (I never tried it). But who can crack corn can also brake beans. And so I throw a handful beans in the mill and get out a nice fine flour. I would not recommend to try it with a mill with stone mill stone but with my mill constructed from steel it was no problem.<\/p>\n

Kneading the dough was a easy job but when I taste the dough it taste like raw beans. Luckily the taste vanished during baking.<\/p>\n

When I pull the baguettes out of the oven they cracked loudly until they cooled down, telling me that they had a crispy crust and a soft and open crumb. They are really nice, tasty baguettes.<\/p>\n

But still I am not sure if this due to the bean flour because I bake delicious baguettes with crispy crust before. A appropriate control is missing. So I have to bake this recipe again, without bean flour. But that does not scare me because the bread is delicious \ud83d\ude09<\/p>\n

Spelt Baguettes<\/span><\/h1>\n

Poolish<\/p>\n