Ingredients
- Bonabo gluten-free Bread flour mix – 500g
- Vegetable oil – 20g
- Salt – 9g
- Instant yeast – 11g
- Water (approx. 20°C) – 325 ml
Recipe
- Mix all Ingredients for 2 minutes slow and 8 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
- Once all ingredients mixed, scale the dough into 400g pieces. Mould the dough into your preferred shape, we recommend long and oval and place onto a greased baking tray.
- Score the tops of the dough pieces to stop the crust cracking. We recommend 3-4 long scores across the middle of the dough.
- Allow to final proof for 35 – 45 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake.
- Sieve gluten free baguette roll mix on the tops of the baguettes.
- The oven should have a temperature of 230°C when you put the baguettes in. We recommend putting 2 – 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust.
- After approximately 5 minutes of baking, decrease the temperature to 210°C and bake the baguettes for 25 – 30 minutes.