Spelt Boule brood

Spelt bread with 30% sourdough starter

From baguette to baguette boule

So, what’s the difference with this baguette from our original 76% hydration baguette recipe? The most important step is that we only used 70% hydration instead of 76%, estimating we could shape a good loaf this way.

The end result is great: the crumb is moist, lovely, and sweet like the baguette, while the shape allows for a decent sandwich. The oven spring has been a pleasure for the eye, seeing the crust becoming much like that of a baguette. Besides, we love the beautifully caramelized color this bread got.