Sourdough Spelt Rye Chia Seeds Baguettes

Polish 40 g Sourdough 100 g Strong Canadian Flour 100 g Water

baking sheet or a tea towel (made of

Dough 300 g Strong Canadian Flour 100 Wholegrain Spelt Flour 100 g Rye Flour 50g sourdough starter 1 tsp malt syrup 3 tbsp chia seeds 400g water 15 g Salt

tea towel (or baking paper) ad pleat

In the morning quickly mix the polish ingredients and reserve in a sealable glass or plastic box, close it and leave the dough to rise for the rest of the day. In the late afternoon make the dough by working together the polish with the rest of the ingredients. Only add the chia seeds at the end, once the dough is strong and elastic.

heavy canvas). Lay one baguette on the edge of the the tea towel against the edge of the baguette. Place another baguette and repeat. Each baguette must have pleated tea towel (or baking paper) among them and sit against each other for support. Cover the baguette with another clean tea towel and let them rest for 1 or 2 hours (check the rising, depending on temperature, it can be quite quick). Gently roll the baguettes on a baking tray if using tea towel or just place them directly on a baking tray if

Work the dough on the counter by stretching and folding it a few times before closing it in a ball and putting it into a sealable glass or plastic box. Make sure that the dough started rising (a couple of hours at least) before you put it in the fridge for about 24 hours.

using baking paper.

The following day, after work, take the dough out of the fridge and let it rest for 2 or 3 hours.

lower the temperature to 200 °C for

Cut the dough in 4 pieces and shape each piece into a baguette of approximately 50 cm (plenty of you tube videos on the technique).

For perfect results have a tray full of

Place the baguette onto a floured

baking stone, in a baguette tray .

Place a roasting tin with some hot water at the bottom of the oven. Score diagonally the baguette with a razor blade and bake in a pre-heated oven at 250°C for 10 minutes then another 20 minutes.

boiling water at the bottom of your oven and bake the baguettes on a shelf above the tray, either on a