Sauerteig-Baguette

The tangy sourdough flavor really comes through in the spelt and red wheat blend, which gives it a nice nutty taste. This baguette stayed fresh for two days on my counter, and the crumb was soft with just enough chew.

The crust has that perfect crackle when you slice it, and the chew from the spelt gives it a nutty depth that standard baguettes just don't have. I've already gone through two loaves this week.

Finally got the crust I've been chasing—this baguette cracks perfectly when you squeeze it, and the spelt and red wheat blend gives it a nutty flavor that stands up to butter. I sliced it for sandwiches and it held together without getting soggy, which never happens with store-bought bread.