In this recipe, we would like to produce delicious and authentic tasting baguette with the least amount of work. We want baguettes that are golden and crispy on the outside, soft and chewy on the inside. Anybody can do this. Have fun baking!
GLUTEN FREE BAGUETTE:
- Servings: 3
- Preparation Time: 12H
- Cooking Time: 20M
- Total: 12H20M
- Difficulty: Easy
INGREDIENTS: (All measurements are by weight except TBS and tsp.)
- ¼ tsp active dry yeast
- 4 oz warm water at 105ºF
- 4⅓ oz gluten-free all-purpose flour
- 10 oz gluten-free all-purpose flour
- 1 tsp salt
- ¼ tsp active dry yeast
- 4.5 oz warm water at 105ºF
To prepare the poolish the night before, in a bowl mix flour and yeast using a whisk. Add into a cup of warm water while mixing the dough until all ingredients are combined together. Cover loosely the bowl with plastic wrap and let it stand for 10 hours or overnight at room temperature.
To bake the baguette the next morning, add the other part of warm water to the poolish and mix using a dough whisk.
Combine the dry ingredients in another bowl and whisk. Add the wet ingredients into the flour mixture by continuously mixing with a dough whisk until all ingredients are combined together. Cover the bowl loosely with plastic wrap and let it stand for 10 minutes.
Do a series of brief kneading, stretch and fold the dough which lasts for 10 seconds. Do this four times within a 10 minute period. Cover the bowl between each kneading. This step makes the dough stretchy and smooth.
Cover and proof for 1 hour. Punch down the dough with fingers to deflate, removing excess bubbles.
Dust the kneading board slightly with flour, transfer the dough using a bowl scraper. Cut the dough in three equal parts using a bench scraper. One piece at a time, flatten the dough gently to 3.5 inches x 6 inches rectangular shape.
Along the longer side, fold the upper third part toward the bottom third. Press down the folded section with your palm to flatten. Fold the bottom third toward the top, press down again with your palm to flatten.
Use your thumb to make a crease in the middle then fold in half. Roll the dough back and forth starting from the center towards the end until about 18 inches in length. Place on a floured couche, cover and let rise for 1 hour or until double the size.
When using the baguette pan, flip the dough over with the flipping board and transfer to the pan. With a baking stone, transfer the dough to a parchment paper covered tray. Score the dough with bread lame 5 times with a diagonal line cut.
Place the baguette pan into a preheated oven. When using a baking stone, slide down the parchment paper into the preheated baking stone. Bake for 15-17 minutes at 475ºF or until golden brown.