Spelt Baguette for Winter Bruschetta

So my first attempt at sourdough starter was a major fail. In order to console my bread-baking ego I decided to bake bread with commercially-bought yeast (ergghh). But hey you can buy it in bulk at the People's Food Co-op! That makes me feel a little better...

I based this off of a recipe that was in all grams in millileters and apparently in my conversions I screwed something up big time. Therefore, I added in 2 c wheat flour to make the dough drier. This definitely was the bread baking attempt of an ultimate novice. There's only growth from here!

Spelt Baguette
Yeast-y bread Take 1

1T + 2t yeast*
5 T warm water
2 T spelt flour*
2 c water
3 c spelt flour*
2 c whole wheat flour*

In large bowl, mix yeast and warm water until smooth.
Mix in 2 T flour, cover in a rag and allow to do what it do for 20 minutes.
Preheat oven to 400F
Stir in water, and then stir in the flours.
Cover in a rag and allow to rise for an 1.5 hours (I got distracted and let it go for 3.5 hours...)
Separate into 3 baguette-ish shapes and slice notches into the top.
Cook for 20-30 minutes.

*You can buy this in bulk! Do itttt. It's cheaper AND saves packaging waste ;)

What else you can do...

Winter Bruschetta
Death by amazing salty, savory, sweet, stay-inside-and-stuff-your-face-until-you-add-a-healthy-layer-of-fat-and-are-able-to-withstand-the-0-degree-Michigan-winter goodness.

I didn't measure but here are my attempts to quantify my experimentation:

Ingredients:

1 T oil

2 cloves garlic, minced)

1/2 large onion, chopped

pumpkin puree (about 1.5 c)

frozen cranberries (about 1 c)

ginger (1 T perhaps)

nutmeg (1/4 t -ish)

pesto

spelt baguette, but into 1-2" pieces

Directions:

Heat oil in saute pan over medium-low heat.

Add onions and saute until softened.

Add garlic, pumpkin and bring to a simmer.

Add in cranberries.

Cook until cranberries burst and start oozing into pumpkin mixture.

Spice up yo life!

Remove from heat.

Smear pesto and pumpkin-cranberry goo onto baguette slices.

Devour.