Baguette with Lievito Madre

Ingredients for 1 servings:

• 60 g sourdough, Italian (Lievito madre)
• 250 g wheat flour type 550
• 50 g wheat flour type 1050
• 50 g wholemeal wheat flour, alternatively wholemeal spelt flour
• 12 g salt
• 5 g baking malt
• 200 g water

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 12 hours 40 minutes

delicately fragrant, crispy baguette without yeast

Mix all ingredients in a dough mixer or with a dough hook until smooth. Fold by hand, let rest, and fold again. Cover the dough and let it rest in the refrigerator for at least half a day, but preferably 24-36 hours. Remove from the refrigerator in good time on the day of baking. About an hour before baking, roll the dough into two or three cylinders and let it rest on a baguette rack covered with baking cloth. Just before baking, score with a sharp knife to about one-quarter the thickness. Preheat oven to 250°C (fan/convection oven), while having water in a baking dish on the floor of the oven. Place the baguette in the hot oven, set the temperature to 230°C, and bake for about 20 minutes. After 15 minutes, let it cool, slice, and enjoy warm.