Sourdough Baguette
Genuss pur: Ein Sauerteig-Baguette von Spoonsparrow ist gut bekömmlich und so vielseitig wie kaum ein anderes Gebäck. Probieren Sie es aus!
Ingredients
- 30 g Wheat Sourdough Starter
- 610 g Water
- 465 g Whole Wheat Flour
- 400 g Spelt Flour Type 1050 (plus extra for kneading)
- 19 g Salt
Instructions
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1.
Mix the starter with 65 g lukewarm water and 65 g whole wheat flour. Let the sourdough rise in a warm place for 3-6 hours.
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2.
About 1 hour before the sourdough is ready, make an autolyse dough: Mix the remaining water (545 g) with 400 g whole wheat flour and spelt flour, and let it stand covered for 30-60 minutes.
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3.
Knead the sourdough into the autolyse dough, add salt and mix well. Knead for 5 minutes, let rest for 5 minutes. Repeat kneading process twice more. Place in a damp baking dish or rectangular bowl. Let rest covered for 30 minutes, then stretch and fold the dough. Repeat this process three more times, then let the dough rise for 1.5 hours.
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4.
Then let the dough rest covered in the refrigerator for 12 hours (overnight). Take it out the next day and let it warm up for 1-2 hours.
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5.
Turn out onto a floured work surface and divide the dough into 4 pieces. Dust the dough pieces with a little flour, cover with a clean kitchen towel and let rest for 30 minutes.
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6.
Carefully shape the dough pieces into approximately 30 cm long baguettes and place them seam-side down on baking paper. Cover with the kitchen towel and let rest for 1 hour.
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7.
Transfer the baking paper with sourdough baguettes onto a hot baking sheet, score each baguette two to three times lengthwise and bake in a preheated oven with steam at 250 °C (convection not recommended; Gas: highest level 4 or 5) for 15 minutes. Open the oven door once to release the steam. Reduce heat to 225 °C (convection 200 °C; Gas: level 3-4) and bake for another 10-20 minutes.
