Crispy baguette with turmeric

Ingredients for 1 servings:

• 500 g spelt flour type 630
• 10 g salt
• 1 pack of dry yeast, approx. 7 g
• 1 tsp, heaped turmeric powder
• ½ tsp black pepper, coarsely ground
• 350 ml water, lukewarm

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 30 minutes

makes approx. 4 baguettes

Mix the flour with the other dry ingredients and sift through. Add the water and knead into a soft dough. You may need to add a little more flour later. The dough should just pull away from the bottom of the bowl. Cover the dough and let it rise in a warm place for about 1 hour, until it has roughly doubled in size. Divide the dough into 4 equal pieces. On a floured surface, press each piece into a circle about 20 cm in size with floured hands. Roll the circle up and place seam-down on a baking sheet lined with parchment paper. Cover and let rise for another 30-45 minutes. Preheat the oven to 225°C (top/bottom heat). Fill a metal bowl with half a cup of water and place it in the oven. Bake the baking sheet with the baguettes on the middle rack for about 25 minutes. Then let the baguettes cool on a wire rack. Tip: To press out circles you can use a 20cm springform pan.