A simple baguette you can put together quickly before you go to bed. You can substitute the spelt flour with another type, such as white or rye bread flour. We baked the baguette in the Omnia Silicone Mold. It can be baked directly in the Omnia Pan without the Silicone Mold, but then you must grease and flour the Omnia Pan.
1 tsp (5 g) fresh yeast
1½ cups (350 ml) water
About 2½ cups (312 g) bread (strong) flour
About 5/8 cup (76 g) spelt flour
2 tsp salt
Our recipes are based on being prepared in an Omnia® Classic Original 2L. Omnia® Classic Maxi 3L is 50 percent larger. Therefore, in most recipes, you can increase the amount by half to double the batch. Start by increasing by half a batch only for recipes where the ingredients will rise in the pan during cooking. The cooking times are the same.
Measure all the ingredients into a bowl and mix with a spoon into a sticky dough.
Cover with plastic wrap (cling film) and let rise overnight (at least 8 hours) at room temperature.
Turn out the dough onto a floured surface and fold in two sides towards the middle. Pull the dough to form a long baguette and twist a few times.
Place in the Omnia Pan, with the Silicone Mold (grease and flour the Omnia Pan first if you are not using the Silicone Mold).
Bake at medium heat for about 30 minutes. Let cool for a few minutes before serving.
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