Spelt Baguette

Ingredients

Working method
Kneading	Mix all ingredients into a smooth and well developed dough in the first stand. Mix long, at slow speed, for a good water absorption and knead off shortly
Dough temperature	Approx. 26ºC
Scale	Dough pieces approx. 275 grams and rounding up
Dough proof	Approx. 10 minutes
Moulding	Mould as baguettes. Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof	Approx. 40-60 minutes
Decorating	Just before baking incise as desired
Baking	Approx. 25 minutes at 225ºC with steam