Use the Food- Sourdough Spelt Baguette

Personally I think I am going to be working on this dough in the future. As a straight sourdough adaption from Spelt Healthy left this dough a bit soft and unable to keep form the way I would expect a baguette to. The taste is great, and the texture was lovely just not what I expect baguette to be.

Ingredients
325g active 100% hydration starter
399g water
141g Wholegrain Spelt Flour
438g White Spelt Flour
2 tsp salt

Directions
Mix starter, flours and water until you have a ragged dough only partially incorporated dough. At this point to bakers experienced with conventional wheat doughs it will seem way too dry. Try your Hardest to cope with every baking instinct you own saying "this is gunna be a brick" and DON'T extra add water. Let sit for 45min to allow rest.

Once the dough has rested add your salt. Mix on a slow speed for around 2 min, around 10-15 if you are hand kneeding. Move to a large container and set in the fridge overnight, 4-16 hrs.

Next day remove from the fridge. Hand kneed approx 10-20 seconds, then return to the bowl. Every 2 hours or so give a short 20 sec hand kneed culminating at when the dough is ready for shaping, about 5 hours (shorter if it is a hot day, i.e. you know your heat and you know your starter this is your standard bulk fermentation).

Shape & proof in a warm draft free area for around 2-2.5 hrs preheat the oven so that at the end of the proofing time it will be sitting at 250C.

Turn out onto baking paddle, slash into preferred pattern mist well with spray bottle, put bread in oven. Continue to intermittently mist your loaf as evenly as possible for the first 10 min. Turn the heat gauge on the oven to 170C and cook for a further 12 minutes.

(Again, if you have more success getting oven lift with a differing technique when cooking loafs go for it and simply make sure you test that your loaf is cooked through)