Spelt Baguette with Barley Malt

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	25 mins
Total Time	20 hrs 55 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the pre-dough:

300 g spelled flour, liht, type 630
300 ml water, cold
0.5 ½ teaspoon, leveled dry yeast
0.5 teaspoon ½ malt (barley malt)

For the main dough:

Instructions

Knead a pre-dough from the spelled flour, the water, the yeast and the barley malt. Let the pre-dough mature in the refrigerator for about 18 hours.
After the 18 hours, add the ingredients for the main dough and knead everything long enough to form an elastic and smooth dough. Put the dough in the refrigerator for 2 hours, after an hour press the dough flat with your hand, fold it like a cloth and put it in the refrigerator again for an hour.
Then divide the dough into 2 parts, preferably on a floured worktop and preheat the oven to 250 ° C hot air. Roll the dough and let it rest for 40 minutes, covered. Shape the dough into two baguettes and place on a baking sheet lined with baking paper, brush with water and bake in the oven for 25 minutes. Possibly put a bowl of water in the bottom of the oven.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.