Spelt Baguette

Is there anything better than the smell of a fresh baguette?


600 g water plus some water is needed for baking

120 g sourdough (see tip)

1 teaspoon sugar

olive oil, to grease the dough

300 g strong withe bread flour and a little more for dusting

200 g spelt flour

1 ½ tsp salt

20 g freshly squeezed lemon juice 


1. Put 350 g water, the sourdough and sugar into the mixing bowl and heat for 3 min/37°C/speed 3. Meanwhile, grease the Varoma dish with olive oil and set aside.


2. Add the flour, spelt flour and salt, use the kneading mode/3 min. Transfer the dough to a flat surface. Then form it into a ball. Place the dough in the Varoma dish, cover and set aside.


3. Place the remaining 250 g water and lemon juice in the mixing bowl, place the Varoma in position and start the Fermentation mode/7 h/40°C or until doubled in size. Remove the Varoma.


4. Put the dough on a lightly floured surface place and cut 3 equal portions. Take each piece, flatten and roll into long cylinders, place on a tray lined with baking paper. Sprinkle with a little flour, cover with plastic wrap and let rest for 20-30 minutes.


5. Again, flour lightly each piece taking care not to remove the air in the dough. Form into cylinders so that you get the form of the baguettes. Place baguettes on a baking sheet (see tip). Cover the baguettes with plastic wrap and allow to rest again for 45-60 minutes. 20 minutes before the end of the rising time, preheat the oven to 250°C.


6 Place a heat resistant bowl with water in the bottom of the oven. Bake the baguettes for 20-22 minutes (250°C), or until they are golden brown (see tip). If the baguettes start to brown before the time, lower the oven temperature to 220°C. Transfer from the oven and allow to cool for 15-20 minutes before slicing.




To make sure the baguettes are ready to bake, press the dough lightly with your fingertips. The dough should return to its shape slowly, if it returns quickly the dough is not yet doughy and should be left to rise a little longer. If the indentation remains, the dough has risen too much. The baguettes will not puff up much during baking.


For best results transfer the baguettes to a baguette pan in step 5.


Replace the sourdough with 10 g fresh yeast or 5 g dry yeast. In this case the fermentation time will be 2.30-3 h/37°C.



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