for 600 g

Dough

500 g	light spelt flour
350 g	wholemeal spelt flour
½ bunch	thyme, finely chopped
½ bunch	rosemary, finely chopped
1 tbsp	salt
½ cube	yeast (approx. 20 g), crumbled
6 dl	water

To fold

a little

light spelt flour

To shape

3 tbsp

light spelt flour

How it's done

Dough

Mix the flour, herbs, salt and yeast in a food processor bowl. Pour in the water, knead into a moist dough using the dough hook on a food processor for approx. 3 mins. Cover and leave to rise at room temperature for approx. 1 hr.

To fold

Stretch the dough on a lightly floured surface, flatten, fold all four sides into the middle with floured hands. Turn the dough, shape into a ball, cover and leave to rest for approx. 20 mins. Repeat this process two more times.

To shape

Place a baking tray in the centre of the oven. Preheat the oven to 240°C. Place the dough on a well-floured surface, divide the dough in half and shape each half into a long, pointed baguette. Place the baguettes next to each other on a sheet of baking paper, dust with flour and use a knife to score leaves into the dough (approx. 1 cm deep). Slide the baking paper and baguettes onto the hot baking tray.

To bake

Approx. 15 mins. in the centre of an oven preheated to 240°C. Reduce the heat to 200°C and bake for a further 10 mins. Remove the baguettes from the oven, leave to cool on a cooling rack.

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