Spelled 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:
- 700 g spelled flour, liht, type 630
- 300 ml water, cold
- 1 ½ teaspoon, leveled dry yeast
- 20 g salt
- 1 teaspoon malt (barley malt)
Print Recipe
Pin Recipe 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.
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