Spelt yogurt baguette

Ingredients for 1 servings:

• 21 g fresh yeast
• 1 tsp sugar
• 200 ml water
• 500 g spelt flour type 630
• 2 tsp salt
• 3 tbsp olive oil
• 150 g yogurt
• Oil for the tray
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

Dissolve the yeast and sugar in lukewarm water. Mix the flour, salt, olive oil, and yogurt, along with the yeast water, in a food processor or by hand until a soft dough forms. Mix on low speed for the first 14 minutes, then on high speed for 4 minutes, until the dough pulls away from the sides of the bowl. Cover the bowl with a kitchen towel and let it rest at room temperature for 1 hour. Tip: I place the bowl near the heater in winter. After the rising time, use a spatula to fold the dough from the edge to the center of the bowl, turn the bowl, and repeat the process until the dough has been folded all the way around. Then slide the dough out of the bowl onto a floured work surface and divide it into 3 equal pieces. Shape each of these into a log, adding a little more flour if necessary. Place on the baguette tray, cover, and let rise for another 30 minutes. In the meantime, preheat the oven to 250°C (top/bottom heat). Fill a baking sheet with hot water and heat it (steam will help the crust form). Before placing the baguette tray in the oven, score the dough with a sharp knife. Bake for 10 minutes. Then open the oven door and release the steam. Reduce the temperature to 200°C and bake for another 10-15 minutes, until golden brown. Let cool on a wire rack.