Giant Baguette

My attempt to make a mixed flour baguette in the home oven. I called it giant, as it turned out to be twice the size of a normal one.

Due to limited oven space, I could not stretch the dough long enough. I guess I could have made two or even three of them from the dough, but maybe try next time.

The crumb looks great to me, and the outside is crusty due to water been sprayed into the oven space prior to baking.

I have used mainly white flour, namely white plain organic, bakers white and some spelt wholemeal. This bread is yeast based, although I have added a tablespoon of my rye starter to it. Plenty of water and good amount of salt.

I have proofed it quite long, about four hours prior to baking in a 220c oven for 40 minutes.