8/30/2015

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. 😎
                          Recipe:
          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! !!

4 comments:

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

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  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.

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    Replies
    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. ..

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