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Gluten Free Baguette Roll Mix - Rolls
Prep Time : 00h 08
Cooking Time : 00h 20
14 Rolls
Preparation Time: 8 minutes
Proofing and Resting Time: 45 minutes
Baking Time: 20 minutes
Outcome: 14 Rolls
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.
- Scale the dough into 60 g pieces and mould the dough in your preferred shape, we recommend long and oval. Place the dough pieces onto a greased baking tray.
- Score the tops of the dough pieces, we recommend 1 - 2 long scores down the middle.
- Allow to final proof for 45 - 60 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.
- The oven should have a temperature of 200°C when you put the rolls 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 160°C and bake the rolls for 20 - 25 minutes.