Spelt Flour Baguette

Instructions

1. 1

   In a large mixing bowl, combine 500g of spelt flour and 10g of salt.

2. 2

   In a separate small bowl, dissolve 7g of dry yeast in 350ml of warm water. Let it sit for about 5 minutes until it becomes frothy.

3. 3

   Pour the yeast mixture into the flour and salt mixture. Stir until a dough begins to form.

4. 4

   Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.

5. 5

   Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to

6. 6

   5 hours, or until it has doubled in size.

7. 7

   Preheat your oven to 220°C (428°F).

8. 8

   Once the dough has risen, punch it down to release the air. Divide it into two equal parts.

9. 9

   Shape each part into a baguette by rolling it into a long, thin loaf.

10. 10

    Place the shaped baguettes on a baking sheet lined with parchment paper. Cover them with a damp cloth and let them rise for another 30 minutes.

11. 11

    Make several diagonal slashes on the top of each baguette with a sharp knife.

12. 12

    Bake in the preheated oven for 20-25 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom.

13. 13

    Remove from the oven and let them cool on a wire rack before serving.