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Spelt Baguette

Servings 0

Ingredients

Working method

  • Mix all ingredients into a smooth and well developed dough in the first stand. Mix long, at slow speed, for a good water absorption and knead off shortly
  • Dough temperature: approx. 26ºC
  • Scale: Dough pieces approx. 275 grams and rounding up
  • Dough proof: Approx. 10 minutes
  • Mould as baguettes. Place the dough pieces on a with rice flour prepared inserter or baking sheets
  • Final proof: Approx. 40-60 minutes
  • Just before baking incise as desired
  • Baking: Approx. 25 minutes at 225ºC with steam