There is nothing like a freshly baked baguette on a Sunday morning. Or any morning for that matter. Crusty and beautifully colored on the outside, soft and chewy on the inside,
The smell of fresh-baked yeast bread, the classic crust, the crunch on the outside with the pillowy soft centers.
Ingredients:
1 cup tapioca starch-160 g
1 ½ cup millet flour-180 g
½ cup rice flour-75 g
4 tablespoons psyllium husk powder-20 g
1 teaspoon sugar or swettener-5 g
1 teaspoon salt-5 g
2 cups lukewarm water-480 ml
1 tablespoon vinegar
1 tablespoon oil
2 teaspoons yeast
Instructions
1. In a bowl, add 2 cups lukewarm water, yeast, sugar or sweetener and stir to combine. Leave to sit for around 7 minutes, or until a thick layer of foam has formed on top. If there is no foam, your yeast is dead and you'll need a fresh packet. Add the psyllium husk, mix and leave to sit 2 minutes to for a gel.
2. Add the rice flour, tapioca starch, millet flour and salt to the bowl and mix well, to combine. Knead for 5 minutes.
3. Knead the dough until it's smooth and all the ingredients are evenly incorporated. Add oil and vinegar and knead for 4 minutes. Resist the temptation to add more flour to the dough, as that can make your baguettes dense and dry.
4.Turn out the dough onto a lightly floured work surface. Divide the dough into 4 pieces and make 4 baguettes.
5. Line a baking tray with a baking paper and move the baguettes on it. Cover with cover with plastic wrap and leave to prove for about 60 min, or until they have grown in size by 50%. Use a bread lame or a sharp knife (held at about a 45º angle) to score each baguette.
6.Bake the baguettes at 480ºF (250ºC) with steam for 10 minutes. Don’t open the oven door during that time. Reduce the oven temperature to 425ºF (220ºC) and bake for 25 minutes longer or until the baguettes are deep golden brown.
For the crispiest crust, it does help to create some steam in the oven at the very start of the baking process. It's easy to do by adding some ice water to the oven floor at the very start of baking, then quickly closing the door.
You can use clean spray bottle. Do the spritz either the moment right before or right after you place the pan in the oven.
