Wholemeal Spelt and Emmer Baguette
Start the night before:
Make a soft dough from the following ingredients and leave to rise overnight at room temperature in a bowl covered with cling film
1 packet of dried yeast (approx two teaspoons)
150 g spelt flour
150 g emmer flour
200g warm water
In the morning:
Add the following ingredients to the risen dough and knead well for a smooth elastic dough. Let it rise until doubled in size (approx 90 min)
50 g spelt flour
50 g emmer flour
1.5 teaspoons of salt
100g warm water
a few drops of balsamic vinegar
Once risen, turn the dough out on a floured surface and divide into three parts. Preheat the oven with a large rectangular baking stone to 250C.
Gently tap and stretch each piece of dough to a rectangle about 20cm x 15 cm on a floured surface. Then gently, starting with the long upper edge, roll the rectangle into a long thin cylinder, gently pressing the end edge into the dough to form a seal. Roll and stretch the cylinder on a floured surface until it is as long as your baking stone.
Do the same with the other pieces of dough and let them rest for another 20 minutes or so.
Slash each baguette four or five times diagonally with a sharp knive. Carefully transfer to the baking stone, reduce the temperature to 220C and bake with steam for about 25 minutes.
The result is a bread with a crispy crust, a light and airy crumb and a slightly nutty flavour.
Bettina uses a large granite slap (sold as a worktop saver in supermarkets and department stores) as a baking stone and it works very well.