Dinkel Spelt Wholemeal Baguette / 斯佩尔特全麦长棍

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Dinkel Spelt Wholemeal Baguette / 斯佩尔特全麦长棍

Ingredients / 材料:

350 g Dinkel wholemeal starter
355 ml Lukewarm water
400 g Dinkel whole wheat flour
200 g Dinkel All-purpose flour #630
18 g Salt

350克斯佩尔特全麦酸酵头
355克温水
400克斯佩尔特全麦粉
200克斯佩尔特中筋粉
18克食盐

Method / 做法:

Combine the starter, water and flours in a mixing bowl. Mix them on low speed for 2 minutes, till they are well-combined. Let the mixture rest for 30 minutes, allowing the flour to absorb the water. Add in salt and knead the dough till it's firm and elastic.
Place the dough in a greased bowl, cover tightly with plastic wrap for 50 minutes in a warm place. Remove the dough from the bowl and place it on a lightly-floured surface, gently pat down flat and fold like an envelope, all four sides being brought over the center of the dough. Return the dough into the bowl, cover and let ferment for another 50 minutes. Pat down, fold and round up. Place the dough back in the bowl, cover with a plastic wrap and let ferment until about doubled. Divide the dough into 4 portions, each about 320 grams. Shape each into a baguette or a log that would fit your baking pan.
Proof the baguettes in the folds of a baking paper set onto the baking tray. Cover them with a plastic wrap, and let rise until they are 85% risen, about 3 hours. Half hour before baking, preheat oven (and baking stone if you have one) to 250C/500F. Dust the top with some wholemeal flour and slash them several times with a razor knife at an entering angle of about 45 degrees. Slide the dough (together with the baking paper) onto the baking stone and spray oven wall. Close the door and repeat one more time 1 minute later. Reduce the oven temperature to 210C/425F and continue baking the baguettes until they are golden brown. Transfer them to a wire rack to cool.

酵头，水和两种面粉入搅拌盆，低速搅拌2分钟后，盖上保鲜膜松弛30分钟，让面粉吸收水份。加入食盐，继续搅拌直到其面团非常有弹性。
取一个稍大的容器，抹上少许油脂，放入面团盖上保鲜膜醒发50分钟。台面洒上少许面粉，放上面团，轻轻将其拍扁，然后将四边的面团如折叠信封似的往中心折入。将面团回放到容器，盖好后继续醒发50分钟。拍扁，折入滚圆后再回入容器醒发约至双倍大。取出面团匀割成4份，每份约320克。
烤盘上放好烤纸，洒上面粉，排上整形好的长棍。每条长棍间要留出间距，然后捏起间距成栏。盖上保鲜膜，8分醒发，大概3小时。面包入炉前半小时开始预热烤箱（如果有石板也一起预热）至250C/500F。面团表面洒上适量的全麦粉，用刀片45度角在表面斜割出若干痕。面团和烤纸一起放上石板，烤箱四壁喷些水以产生水蒸气，立即关上烤箱门。2分钟后再重复一次。然后将烤箱温度调低至210C/425F，继续烘焙长棍直到其表面深金黄色。取出放到架上晾凉。

"Dinkel Spelt Wholemeal Baguette / 斯佩尔特全麦长棍" is part of these categories:

Bread / 面包 (129)
French / 法国 (29)

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