Turmeric Nigella Seed Spelt Baguettes

I’m still raging about the Game of Thrones finale. Yeap, I’m one of those people who’d been hooked on the books way before Westeros was a blip on HBO’s radar. It didn’t mean shit yesterday watching the last episode. Whoever connected the term myseryporn with the series deserves an award. It’s been clear to me that the good guys never win here; I still came back week by week for another dose of agony, just like I anxiously wait for the next book. The feels! I consoled myself with copious amounts of music (hello, Muse, my loves, thank you for ripping out my heart again. In the best way possible!) and a mini-marathon of Orange is the New Black. And when I say console, I mean that super loosely. Ah, but baguettes were also involved.


I’ve been meaning to test these for over a year now. Really meaning to. The pictures that came with the recipe that I used were enough to give me bread wet dreams for weeks but somehow, the cold fermentation stage intimidated me when I was learning how to bake and when I finally moved onto starter doughs, I was too caught up in feeding wild yeast and going mental over hydration and stuff.

Last week though, it niggled at me. Turmeric and nigella seeds? In baguettes? I hear your sneers loud and clear. But you gotta try these if only for this sassy combination. You’re gonna want to make them again – like I did, like 3 times in one week.

more crustiness

You’ll need:
480g strong white bread flour
200g spelt flour
14g salt
7g yeast
1/2 teaspoon turmeric
2 teaspoons nigella seeds
454ml lukewarm water

Mix all dry ingredients, except the salt, in the bowl of the mixer, then add the water.
Combine using the paddle attachment until dough forms a shaggy mass.
Cover and leave for 20 – 40 minutes.
Add salt and mix using the dough hook. Knead for 3 – 4 minutes.
Cover bowl with plastic wrap and place in fridge for at least 12 hours. Dough will keep for up to 3 days.
When ready to bake, preheat oven at max temperature and prepare for steam baking – baking sheet / stone inside, one empty tray on the bottom of the oven.
Remove dough from fridge and leave at room temperature for 10 minutes.
Remove from bowl, divide into 4 equal portions, then shape in batons (batards): use fingers and heel of palm to stretch portion in a rectangular shape. Fold the top half along the rectangular side, sealing with your fingers. Refold on top of first fold and repeat until you have a neat cylinder. Roll lightly at both ends to give the batons the baguette shape.
Get 2 trays ready by covering with baking paper and sprinkling with semolina or flour. Place two baguettes on each tray, sprinkle lightly with flour and cover with tea towels, allowing them to proof for 1 hour at room temperature.
When baguettes are ready for baking, use a serrated knife or a razor to score, then place in oven, one tray at a time. Pour a cup of boiling water in the preheated tray at the bottom of the oven and close oven door quickly.
Bake for 15 minutes at max temperature, then remove water tray from oven. Decrease temperature to 220C and bake for another 15 minutes.
Remove from oven and leave to cool on a rack. Repeat with 2nd batch; don’t forget to put oven temperature back to max and reheat the tray for the water.
You know the rest of the drill, allow to cool before you dig in. Enjoy and let me know if you give them a spin.

turmeric and nigella seeds

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