Spelt soul, a combination of baguette and ciabatta

Ingredients for 1 servings:

• 12 g spelt flour type 630
• 60 g water, cold
• 9 g salt
• 375 g spelt flour type 630
• 25 g sourdough
• 260 g water, cold
• 11 g butter, soft
• 1 ½ g dry yeast

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 9 hours

traditional baking

This recipe requires a perforated baking sheet or pizza stone, as well as a herb scale or postal scale. For the cooked dough, pour cold water into a pot. Stir in the flour and salt with a whisk. Bring the mixture to a boil while stirring, remove from the heat, and stir until a pudding-like consistency forms. Immediately place cling film over the pot and let the cooked dough rest at room temperature for 4-12 hours. In the refrigerator, the resting time can be extended to up to 48 hours. For the main dough, set aside 80g of water and let the cooked dough and the remaining ingredients knead for about 5 minutes. Then, while kneading, slowly add the 80g of water and continue kneading until the dough has absorbed all the liquid and is smooth. Let the resulting dough rest in a covered bowl in the refrigerator for 20 hours. The bowl should be large enough to hold two to three times the volume of the finished dough. On the day of baking, preheat the oven to 230°C fan/convection oven. If using a pizza stone, place it in the oven immediately and preheat the oven for longer to ensure the stone is hot enough. Additionally, place a bowl of water on the floor of the oven. The resulting steam is needed for the baking process. Place the dough on a floured work surface and roughly shape it into a log. Twist the log in the flour four, five, or six times. Place the resulting dough spiral on the perforated baking sheet or pizza stone and bake immediately. Be careful when opening the oven door because of the steam. Bake the spelt core for 10 minutes at 230°C fan-assisted oven, then reduce the temperature to 210°C fan-assisted oven and bake for a further 17 minutes. A conventional baking sheet cannot be used for this recipe, as it prevents heat from reaching the dough from below. If neither a perforated baking sheet nor a pizza stone is available, you can use an oven rack with baking paper in a pinch. However, I highly recommend investing a few euros in a perforated baking sheet or pizza stone if you want to try this craft. If you don’t want to make your own sourdough, you can also buy good ready-made ones.