Baguette with poolish and cold fermentation

Ingredients for 1 servings:

• 450 g wheat flour, French, type 65 or wheat flour type 550
• 450 g spelt flour, type 630
• 100 g rye flour, 1150
• 700 ml water, 9 degrees cold
• 20 g salt
• 15 g baking malt
• 20 g yeast, fresh

Instructions

Working time approx. 40 minutes; Rest time approx. 1 day 4 hours; Total time approx. 1 day 4 hours 40 minutes

Makes 6 loaves

Makes 6 baguettes. Poolish TA 200: 150g French wheat flour type 65 150g spelt flour type 630 30g rye flour type 1150 330g water (9°C) 5g yeast Beat everything well to remove any lumps and let it rest for 12 hours at 24°C. Main dough TA 170: 300g wheat flour type 65 300g spelt flour type 630 70g rye flour type 1150 370g water (9°C) 20g salt 25g malt 15g yeast Knead all ingredients and the pre-dough in a spiral mixer for 20 minutes until the dough comes away from the base. Let the dough rest for 30 minutes. Then fold it, place it in a larger bowl and place in the refrigerator (5°C) for 12 hours. Then let it warm up for 1.5 hours. Shape the baguette and let it rise for 1 hour. Score it before baking. Bake at 240 degrees Celsius for 25-30 minutes.