Baguette

Ingredients

1 tbsp of psyllium husk

1 tsp Lindroos

420 g gluten-free bread flour

0,5 tsp salt

1 tsp instant yeast

2 tbsp olive oil

400 ml warm water about 40–45°C

olive oil for brushing

Directions

Gather and measure all ingredients.
In a large bowl whisk together the bread flour, salt, sugar, and yeast.
Pour in the warm water and stir until a thick, sticky dough forms. The texture should resemble very thick pancake batter, not kneadable dough.
Cover the bowl with plastic wrap or a kitchen towel and let it rise in a warm, draft-free place for 45-75 minutes. The dough should puff and look aerated, but it does not need to double. Do not overproof.
Grease or spray a baguette tray with oil. Oil your hands thoroughly (do not flour them). Divide the dough in half and gently scoop each portion onto the prepared tray. Using oiled hands, lightly drag and pat each portion into a 12-inch log. Smooth the tops with your fingers.
Let the shaped loaves rest for 10–15 minutes. This short rest allows the surface to relax before scoring and baking. This is not a second rise.
Preheat the oven to 230 degrees Celcius. Place a heat-safe dish on the bottom rack and fill it with hot water to create steam.
Brush the tops of the loaves lightly with olive oil. Using a sharp knife or lame, make 3–4 shallow diagonal slashes across each loaf (about ¼-inch deep). Score immediately before placing in the oven.
Bake for 22-28 minutes, until the baguettes are deep golden brown and sound hollow when tapped on the bottom.
Transfer to a wire rack and cool at least 45 minutes before slicing. This allows the crumb to set fully.

Never Lose Track of Your Favorite Recipes.