Overnight Baguettes w/ Rye and spelt flour

These Baguettes are done with sourdough starter and a 100 grams of Rye and spelt flour,  they are so delicious and have lost of clumbs. ๐Ÿ˜Ž
          400 grams Sourdough Starter
          500 grams lukewarm bottle water
    700 grams bread flour or unbleached white flour
          100 grams of Rye and spelt flour
           22 grams salt
Mix the flours , starter and water together in a container with a lid, let rest for 30 minutes.

Added the salt and done the pinch and fold, until their is no more salt (wet hands) while mixing..

Do one stretch & fold and cover with lid , refrigerator overnight.

Cut and shape while dough is cold and cover with a very large cloth and dust with flour top and bottom  (let rise for 1 to 1 1 / 2 hours.

Preheat oven at 500F.  With a pizza stone and bake for 10 minutes on one side and 10 to 15 minutes the other side.

( Put a small baking pan on the lower rack with 1 cup of hot water for steam ).
                         Absolutely Delicious!
 Out of the oven. ...
 Cold shaping and cut slashes.....
 Cold shaping. ..
 I forgot to take a picture of the full rising in the refrigerator overnight/ it was at 2qt. and got to 6qt. full by next day.....
Final mix with salt / pinch and one stretch & fold..
Weighed the salt....
Mixed all the flours & water & 400 grams of firm starter/ let rest for 30 minutes.
Starter after rising ....
Made the starter two days ahead. .
Look at those clumbs! !!


  1. Replies
    1. Thank you big sister for you kind words. ..

  2. Beautiful loaves, Rosa, and not just the crumb. It looks like they have a delicious crisp crust also. I've used this technique once before with a Ken Forkish recipe. I'm looking forward to trying this recipe once the weather cools a little.

    1. Thank you so much for stopping by and leaving a comment, I hope that you do try these amazing Baguettes, they are so easy to make and taste delicious. ...P. S. I love Ken Forkish bread and have made a few. ..