Summary

Ingredients

• 200 g sourdouh, (wheat sourdouh TA )
• 150 g wheat flour, (type 550)
• 100 g spelled flour (whole rain)
• 130 g buttermilk, lukewarm
• 1 teaspoon salt
• 7 g yeast, (fresh)

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Instructions

1. Dissolve the yeast in the lukewarm buttermilk.
2. Put all ingredients in a bowl and use the dough hook of the mixer to process into a homogeneous dough in approx. 10 minutes. The dough is very soft, but that`s right. Cover and let rest for 30 minutes.
3. Place the dough on a floured surface.
4. Divide into two or three pieces. Make it oblong and twist it a few times.
5. Place on a tray, preferably a baguette tray, and let rise for about 30-40 minutes.
6. Preheat the oven to 240 degrees. Slide in the bread, using the flower sprayer to spray vigorously water on the side walls of the oven.
7. After about 10 minutes turn the oven down to 200 degrees and finish baking the bread (another 10 to 15 minutes).