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! !!