Sourdough Baguette


1 kg. Mehudar wholegrain spelt flour
Himalayan salt
Sourdough starter (made with Mehudar white spelt flour)


Allow the dough to rise for 1 ½ hours in a switched-off oven, with a tray of boiling water placed on the bottom rack.
Then give it an additional rise outside the oven for an hour.
Bake the bread for 15 minutes in an oven heated to 220C with a tray of water at the bottom of the oven.

For this recipe you can use any one of the following flours:

Wholegrain spelt flour, 70% Spelt Flour