John Myers
Contents
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Ingredients
- 375 g Spelt flour type 630
- 375 g Wheat flour type 405
- 42 g Yeast fresh
- 20 g Salt
- 500 ml Lukewarm water
- 1 tbsp Sugar
Instructions
- Dissolve the yeast in lukewarm water with 1 tablespoon of sugar and 1 tablespoon of flour. Cover and let the yeast milk stand for about 7 minutes.
- Mix the flour and salt in a large bowl. Add the yeast milk to the flour mixture and knead a roll dough out of it.
- Let the dough rest, covered, for approx. 15-20 minutes, until the mass has visibly increased. The dough does not necessarily have to go in a warm place.
- Knead the dough again briefly on a lightly floured work surface to form a ball. Divide the dough into 14 equal parts (100 g each).
- Using lightly moistened hands, remove approx. 9 cm from the ball blanks. Shape length baguette blanks. Lightly brush the surface of each baguette blank individually with cold water.
- Roll the rolling with the damp side in e.g. a grain mix and place on a baking sheet with baking paper. Approx. 10 blanks fit on a normal size baking sheet.
- A fold of baking paper approx. 3 cm between the blanks. Kink up. Now cover with a kitchen towel and let rest for about 20 minutes (visibly enlarged). Preheat oven to 230 degrees O / U.
- Cut into rolls with a sharp knife.
- Place a key with boiling water on the bottom of the oven and immediately insert the baking sheet with the blanks on the middle level. Bake at 230 degrees O / U for about 20 minutes.
