Dark Baguettes
Dark baguettes from Spoonsparrow look and taste great and are also easy on the stomach.
Ingredients
- 400 g whole‑grain rye flour
- 20 g rye sourdough starter (rye culture)
- 150 g rye malt (flakes)
- 13 g salt
- 0.2 cube yeast (8 g)
- 400 g wheat flour type 1050
- 2 tbsp wheat flour type 1050 (for handling)
- 20 g rye malt powder or baking malt
Instructions
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1.
For the pre‑mix, combine 200 g rye flour with starter and 200 ml water; let rise overnight at room temperature.
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2.
For the bulk dough, mix remaining rye flour with 350 ml water, malt flakes, and 1/2 tsp salt in a large bowl; cover and rest for 30 minutes.
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3.
Mix 115 ml water with yeast and remaining salt; add wheat flour, malt powder, and pre‑mix to the bulk dough and knead into a smooth dough over 10 minutes. Cover and let rise for 45 minutes, then knead again on a lightly floured surface and allow to rise for another hour.
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4.
Divide dough into three portions and shape into long strands. Dust with flour and place loaves in a 3‑slot baguette tin. Rest covered for 30 minutes. Then bake at 230 °C (fan 210 °C; gas 3–4) with one cup of water poured into the pan below, close the door immediately, and bake baguettes for 10 minutes. Reduce temperature to 200 °C (fan 180 °C; gas 3) and bake for another 30–35 minutes.
