John Myers
Contents
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Ingredients
- 200 g Spelt flour
- 50 g Wheat flour
- 150 ml Water
- 7 g Yeast fresh
- 0,5 Tl Salt
- 5 g Sugar
- 0,5 Tl Baked malt or, alternatively, sugar beet syrup
Instructions
- The basic recipe is from my dear Facebook friend "Here the mouse is cooking", I modified it a little. The yeast along with the salt and sugar in the "cold" one! Dissolve water, then let stand for 10 minutes.
- Mix the flour with the malt / syrup and add the yeast, then 10 minutes. knead.
- Then put the dough in a large, well-floured bowl, cover with cling film and put in the refrigerator for at least 10 hours, preferably overnight ;-).
- Before you take the dough out of the refrigerator, first preheat the oven to 240C ° top / bottom heat, put a fire-proof bowl with cold water in the bottom of the oven.
- Take the dough out of the fridge only now! It should NOT be kneaded anymore !!!
- Line a baking sheet with parchment paper and lightly flour, carefully turn the dough out of the bowl onto the sheet. If he doesn't want to, help carefully with a kitchen scraper.
- Cut the dough into 2 parts with a wet knife, then take it and "twist" it twice with your hands, similar to wringing out laundry ;-).
- Place at a distance on the tray and brush with water, then add a touch of flour and then immediately slide it into the preheated oven on the lowest possible rail.
- Approx. Bake for 12-15min at 240C °, then another 8-10min at 200C ° until the desired browning is achieved.
- The baguette is so fluffy, soft on the inside and crispy on the outside. You can also make an onion variant, or do you prefer it with cheese and olives? The imagination knows no limits. Enjoy the meal 🙂 .
Nutrition
Serving: 100gCalories: 98kcalCarbohydrates: 20gProtein: 3.5gFat: 0.3g
