French baguette

Ingredients for 1 servings:

• 100 g wheat flour
• 30 g spelt flour
• ½ g yeast, fresh
• 130 ml sparkling water
• 150 g wheat flour
• 60 g spelt flour
• 7 g yeast, fresh
• 1 tsp salt
• 130 ml sparkling water
• Flour for dusting

Instructions

Working time approx. 2 hours; Rest time approx. 18 hours 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 20 hours 55 minutes

Makes 2 small baguettes with poolish.

For the poolish, sift the mixed flour into a small mixing bowl and mix with the yeast, or dissolve the yeast in the mineral water. After adding the water, stir briefly with a whisk and ideally transfer it to a narrow, tall container. Use a rubber band to stretch a sheet of plastic wrap over the container and pierce a small hole in the center of the wrap. Let the starter rest for about 16 hours. Carefully transfer the starter to a mixing bowl, taking care not to break any air bubbles. Sift in the flour. Add the yeast, salt, and water, and knead, preferably in a stand mixer on low speed, for 10 minutes. Place a damp kitchen towel over the bowl and let rise for 60 minutes. Divide the dough into two equal halves, shape them into rectangular pieces by gently flattening them without pressing out the air, and folding them together. Cover with a towel and let rest for 30 minutes. Carefully flatten the dough portions. Pull the top third of the dough toward the center and the bottom third toward the top. Apply pressure along the length of the baguette with the heel of your hand, roll briefly with the palm of your hand, and place the baguettes on a towel, pulling the space between the baguettes and the outer edges upwards. Sift flour over the baguettes and let them rise for 45 minutes. Preheat the oven to 250°C. Place a baking sheet upside down in the oven and heat for 20 minutes. Spray a little water into the oven. Remove a small amount of flour from the baguettes, place them on the baking sheet, and bake for about 20 minutes.