Rustic spelt baguette

Ingredients for 4 servings:

• 21 g yeast, fresh
• 1.1 kg spelt flour
• 18 g salt
• 2 tsp honey
• 650 ml buttermilk

Instructions

Working time approx. 20 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours 45 minutes

with buttermilk

First, put about 150 ml of the buttermilk into a small bowl and let it warm to room temperature. Now stir in half a cube of yeast, the salt, and the honey until everything has dissolved. Let it stand for about 20 to 30 minutes, until the yeast starts to work and small bubbles have formed. Put 1 kg of flour in a bowl and add all of the yeast mix, kneading the dough with a food processor or hand mixer. Gradually add the remaining buttermilk. Now let the dough knead for about 10 minutes on medium speed. We will need the last 100 g of flour later for the work surface and the dough itself. The dough can sometimes be very sticky, but that’s okay. Shape the dough into a ball and place it in a covered bowl in the refrigerator for at least 12 – 24 hours. Dust the dough with a little flour and carefully place it on the floured work surface. Cut off four to six pieces of dough, shape them into sausages, twist them three to four times, and place them on a baking sheet lined with parchment paper. Let them rise in a warm place for another half hour to an hour. Preheat oven to 250°C (approx. 230°C fan-assisted) and bake the baguettes for 18-25 minutes, until the desired browning is achieved.