Spelt baguette with barley malt

Ingredients for 1 servings:

• 300 g spelt flour, light, type 630
• 300 ml water, cold
• ½ tsp, stratified dry yeast
• ½ tsp malt (barley malt)
• 700 g spelt flour, light, type 630
• 300 ml water, cold
• 1 ½ tsp, sifted dry yeast
• 20 g salt
• 1 tsp malt (barley malt)

Instructions

Working time approx. 30 minutes; Rest time approx. 20 hours; Cooking/baking time approx. 25 minutes; Total time approx. 20 hours 55 minutes

Makes 2 baguettes

Knead the spelt flour, water, yeast, and barley malt into a pre-dough. Let the pre-dough rest in the refrigerator for about 18 hours. After 18 hours, add the ingredients for the main dough and knead until you have an elastic and smooth dough. Place the dough in the refrigerator for 2 hours. After an hour, flatten it with your hand, fold it like a cloth, and return it to the refrigerator for another hour. Then divide the dough into 2 pieces, preferably on a floured work surface, and preheat the oven to 250°C. Roll out the dough, cover, and let rest for 40 minutes. Shape the dough into two baguettes and place them on a baking sheet lined with baking paper. Brush with water and bake in the oven for 25 minutes. If necessary, place a bowl of water at the bottom of the oven.