Spelt baguette (with sourdough and poolish)

These baguettes are made of spelt flour. They have a thin and crisp crust and an open and soft crumb. The aroma ist perfect thanks to the combination of a poolish with the sourdough starter.

I have tried a lot of recipes for spelt baguettes. In some of them I missed the poolish, on others the sourdough taste… until I found this recipe.

Baguette recipe from Claudio Perrando

At first I found this recipe Claudio Perrando. I found it so appealing (the combination of a poolish with a sourdough starter) that I couldn’t resist doing a version only with spelt flour. Thank you Claudio for allowing me to post the modified recipe in my blog!

Claudio offers a lot of recipes in his website and is very active in Facebook and Instagram.

Monthly motto in Breadmania

The current motto in the Facebook Gruppe Breadmania is baguette, so I thought it is time to try again to bake some baguettes. You can find there a lot of other recipes and video tutorial (from Claudio for exacmple).

This is one of those recipes where you know, it has come to stay.

I hope you give it a try!

 Time schedule

Previous day

19:00h Prepare flour custard and poolish

21:00h Place flour custard and poolish in the fridge. Prepare sourdough

 Baking daz

9:00h Knead main dough and place dougn in a proofing box

9:20h Coil fold 1

9:40h Coil fold 2

11:00h Preshape

11:30h Final shape

12:00h Bake baguettes

Spelt baguette (with sourdough and poolish)

These baguettes are made of spelt flour. They have a thin and crisp crust and an open and soft crumb. The aroma ist perfect thanks to the combination of a poolish with the sourdough starter.
Working time1 hr
Waiting time15 hrs
Total time16 hrs
Ergibt: 4 baguettes à 330g

Ingredients

Poolish

  • 225 g white spelt flour
  • 225 g white spelt flour
  • 2 g fresh yeast

Spelt sourdough

  • 100 g white spelt flour
  • 10 g whole spelt flour
  • 100 g water
  • 10 g spelt sourdough starter

Flour custard

  • 25 g white spelt flour
  • 100 g water

Main dough

  • poolish
  • sourdough starter
  • flour custard
  • 425 g white spelt flour
  • 100 g water
  • 4,5 g fresh yeast
  • 18 g salt

Instructions

Poolish

  • Mix all ingredients. Let it 2 hours at 23°C.
  • Place over night (10-12 hours) in the fridge.

Spelt sourdough

  • Dissolve the sourdough starter in the water and then add the flour. Mix everything until all the flour is wet and everything is mixed through.
  • Let proof 12-14 hours at about 23°C. The sourdough should be active and it is better to use it young.

Flour custard

  • For the flour custard cook the flour and the water together in a pot on medium heat until it reaches the consistency of a pudding. Use a spoon to make sure the custard does not burn on the bottom.
  • Let covered to cool at least 4 hours. If you prepare it the day before, keep in the fridge.

Main dough & bulk fermentation

  • Mix all ingredients together and knead (5 minutes at low speed).
  • Place dough in an oiled proofing box and let 2 hours at 23°C (you can do a coild fold after 20 and 40 minutes to help stabilize the dough).

Shaping & final fermentation

  • Divide the dough into 4 equal pieces. Preshape as a cylinder and place on a floured linen. Let proof about 30 minutes at 23°C.
  • Now shape the baguettes and place directly on a baking paper.
  • The final fermentation takes 30-45 minutes at 23°C.
  • Due to the fact that only 2 baguettes fit at the same time in my oven, I placed 2 of the baguettes in the fridge after 30 minutes of final fermentation time.

Bake

  • Score and bake at 240°C with steam during 10 minutes. Remove the steam and bake for further 12 minutes.

Further recipes

Knowledge area

FAQ

Frequently asked questions regarding bread baking, baking with ancient grains and without eggs.

Sourdough: creation & feed procedure

Information regarding the creation and feeding procedure of 3 different sourdoughs.

Sourdough calculator

Calculate fast and easy what you need to mix, to reach the required amount of sourdough in a recipe.

0 Comments

Submit a Comment

Your email address will not be published.