Sourdough Spelt Rye Chia Seeds Baguettes

Download recipe card

Polish

40 g    Sourdough

100 g    Strong Canadian Flour

100 g    Water

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

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.

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.

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

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).

Place the baguette onto a floured baking sheet or a tea towel (made of heavy canvas).

Lay one baguette on the edge of the tea towel (or baking paper) ad pleat 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 using baking paper.

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 lower the temperature to 200 °C for another 20 minutes. 

For perfect results have a tray full of boiling water at the bottom of your oven and bake the baguettes on a shelf above the tray, either on a baking stone, in a baguette tray .