A crispy spelt baguette gets its crackling crust from steam in the oven and its open, airy crumb from one slow rise. Spelt flour gives the loaf a light, nutty flavor without the heaviness people expect from wholegrain bread.
The dough stays soft and easy to shape because spelt gluten is more delicate than regular wheat gluten. That means gentler kneading, not more of it.
You can mix the dough in the evening and shape it the next morning, or bake it start to finish in one afternoon. The steps stay clear either way.
A pan of hot water in the oven does the real work here. It keeps the crust flexible long enough to expand, then lets it dry into a crisp, shattering shell.
Why You’ll Love This Recipe
- Crust shatters when you tear it, crumb stays soft and open
- Spelt flour adds a light, nutty flavor without extra density
- Dough can rest overnight for a slower schedule
- Only six ingredients, no special starter required
Ingredient Notes
- White spelt flour: Gives a lighter crumb than wholegrain spelt. Swap up to half with wholegrain spelt for more texture, but expect a denser rise.
- Instant yeast: Skips the proofing step you’d need with active dry yeast. Active dry works too, just dissolve it in the warm water for 5 minutes first.
- Warm water: Keep it between 100 and 110 F / 38 to 43 C. Water that’s too hot kills the yeast before it starts working.
- Olive oil: Keeps the crumb soft for an extra day. You can leave it out for a drier, more traditional baguette texture.
- Semolina or cornmeal: Stops the shaped dough from sticking to the couche or pan. Extra flour works in a pinch but browns less evenly.
Crispy Spelt Baguette with a Golden, Crackly Crust
Description
This spelt baguette gets its crackly crust from a hot steam bath in the oven and its open crumb from one slow rise, no starter needed.
Ingredients
Instructions
- Combine the warm water and instant yeast in a small bowl. Let it sit for 5 minutes until slightly foamy.
- In a large mixing bowl, whisk the spelt flour and salt together. Pour in the yeast mixture and olive oil, mixing until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead gently for 8 to 10 minutes, until smooth and elastic. Spelt gluten is delicate, so avoid over-kneading.
- Place the dough in a lightly oiled bowl, cover, and let it rise for 60 minutes at room temperature, until roughly doubled.
- Punch the dough down and divide into 3 equal pieces, about 280 g each. Shape into rough logs and let them rest, covered, for 10 minutes.
- Roll and stretch each log into a 35 cm / 14-inch baguette shape. Dust with semolina and place seam-side down on the baguette pan or couche.
- Cover the shaped loaves and proof for 30 minutes, until visibly puffy.
- Heat the oven to 230 C / 450 F with a sheet pan on the bottom rack for steam.
- Score each loaf with 3 to 4 diagonal slashes using a lame or sharp razor blade.
- Transfer the loaves to the oven, pour 1 cup hot water into the bottom steam pan, and bake for 22 to 25 minutes, until the crust is deep golden and the loaf sounds hollow when tapped. Internal temperature should read 96 C / 205 F.
- Cool the baguettes on a wire rack for at least 20 minutes before slicing.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 347kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 1g5%
- Sodium 660mg28%
- Potassium 200mg6%
- Total Carbohydrate 58g20%
- Dietary Fiber 6g24%
- Sugars 1g
- Protein 10g20%
- Calcium 20 mg
- Iron 2 mg
- Vitamin E 0.5 mg
- Vitamin K 1 mcg
- Thiamin 0.3 mg
- Riboflavin 0.2 mg
- Niacin 3 mg
- Vitamin B6 0.1 mg
- Folate 30 mcg
- Phosphorus 150 mg
- Magnesium 40 mg
- Zinc 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Don't rush the bulk rise, spelt dough needs the full 60 minutes to build structure.
- Score quickly and confidently, a slow cut drags and flattens the loaf.
- Add steam right when the dough goes in, timing matters for the crust.
- Cool fully before slicing, the crumb keeps setting for 20 minutes after baking.
