Onion baguette with spelt flour

Ingredients for 1 servings:

• 500 g spelt flour, type 630
• 300 ml water, ice cold
• ½ pack of dry yeast
• 1 ½ tsp salt
• 1 tsp vegetable broth, instant
• 1 handful of fried onions
• 1 tsp sugar

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 1 hour

Knead all ingredients. This is best done in a food processor and knead for 10 minutes until the dough is nice and smooth and fine-pored. Transfer the dough to a sufficiently large, floured, round container with a lid, put the lid on, and refrigerate for about 7-12 hours. Then preheat the oven to 240°C (top/bottom heat). Only then remove the dough from the refrigerator. It should have risen well (at least twice its original size). Turn it out onto a floured board; do not knead it any further! Twist the dough two or three times and place it on a baking sheet lined with baking paper. Immediately place it in the preheated oven (2nd shelf from the bottom). Bake for about 15 minutes at 240°C, then reduce the temperature to 220°C, open the oven briefly, spray a few drops of water on the bread, and bake for another 20-25 minutes (depending on the desired browning).