Making bread at home can be daunting, but what if I were to tell you that I truly believe anyone can do it
Especially this recipe, it’s a” throw it together and forget about it” kind of recipe.
Almost that is, you do have to mix and knead a little bit.
Let me elaborate, you place all the ingredients in a bowl, knead for a few minutes, by hand or mixer. Then you cover the bowl tightly and put it in the refrigerator for 10 to 12 hours.
The next morning, you knead again for a minute or two, shape into four or six baguettes and cover for half an hour, then bake. It’s that simple.
The aroma of freshly baked Spelt baguette in the morning is like nothing else, you might think you’re in Paris! Just add a café au lait, and you’re good to go.
500 gr Spelt flour
350 ml water, hand warm
2 gr yeast
6 gr salt
Place all the ingredients in a large bowl and mix by hand or use a mixer with hook attachment. Knead dough for 5 minutes and cover bowl tightly.
Place in refrigerator for 10 to 12 hours or overnight. Can also be made early in the morning for an evening bake.
After the resting period in the refrigerator, take the dough out of the bowl and place on a floured surface. Knead for two minutes and shape into four or six Spelt baguettes. Rolling the dough tightly, so you squeeze out all the air.
Place the baguettes on a parchment lined baking sheet and score the Spelt baguettes with a sharp knife. Cover with a tea towel and let rise for 30 minutes.
Pre-heat your oven at this point to 240 C / 460 F, place a small ovenproof container filled with hot water in the back of the oven. Place the Spelt baguettes in the middle of the oven and bake. For 4 baguettes it is 17 minutes approximately, for 6 smaller baguettes 15 minutes approximately. You may have to turn the tray halfway baking depending on how good your oven is.
Remove from oven and let cool on a rack.
When tapped, the bread should sound hollow.
My favourite way to eat fresh baguette is with French country butter, preferably salted and strawberry jam. Enjoy!