Spielberger Organic Wheat Baguette Flour: Unit: 1 kg

Based on a traditional French recipe

: Price: EUR 2,59

: Base Price: 1 kg = 2,59 Euro
: Note: Including value added tax, plus shipping costs

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Spielberger Wheat Baguette Flour. Made from T65 wheat flour according to a traditional French recipe. Demeter wheat and aromatic barley malt are used for this baguette flour. This creates an excellent combination of flavour, consistency and baking result. Enjoy a malt-flavoured baguette with a soft crumb and a finely flaky crust.

Basic recipe: Baguettes Tradition Française:

Ingredients for 3 baguettes: 500 g baguette flour, 12 g salt, 1/2 cube yeast, approx. 340 ml lukewarm water, 1 baguette tray for 3 baguettes

Preparation:

Dissolve the yeast in the lukewarm water together with 2 tbsp baguette flour and leave to stand for 15-30 minutes until bubbles appear.
Mix the flour with the salt, add the yeast water and knead until a smooth, tough dough has formed.
Cover with a damp tea towel and leave to rise in the bowl for 2 hours. It should then double in size. If not, leave to rise for longer.
Place the dough on a lightly floured work surface, pull apart and fold the 4 corners over each other like a letter. The dough will still be a little sticky. Leave to rise for 20 minutes. Repeat the process 2 more times.
Finally, roll three baguettes and, floured, leave to rise in the baguette tin for another 30 minutes.
Preheat the oven to 250 °C top/bottom heat. Make a few diagonal cuts in the dough with a very sharp knife. Place the tray on the middle shelf and bake for 15 minutes. Brush the hot baguette with a little water after baking to achieve a shiny crust.

Tip: If you prefer, you can also leave the dough to rise overnight at room temperature and continue working on it the next day from step 4. Half of the yeast can then be used.