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Gluten Free Baguette Roll Mix – Baguettes
Prep Time : 00h 10
Cooking Time : 00h 25
2 Baguettes
Preparation Time: 10 minutes
Proofing and Resting Time: 35 minutes
Baking Time: 25 minutes
Outcome: 2 Baguettes
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 500 g Gluten free Baguette Roll Mix
- 20 g Vegetable Oil
- 9 g Salt
- 11 g Instant yeast
- 325 ml Water (approx. 20°C)
Method
- 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 400 g 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.