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Gluten Free Baguette Roll Mix – Mini Baguettes
Prep Time : 00h 10
Cooking Time : 00h 33
5 Baguettes
Preparation Time: 8 – 10 minutes
Proofing and Resting Time: 35 - 45 minutes
Baking Time: 28 – 33 minutes
Outcome: 5 Baguettes
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 500 g Glutenfree Baguette Roll Mix
- 20 g Vegetable Oil
- 9 g Salt
- 22 g Instant yeast
- 325 ml Water (approx.20° C)
Method
- Mix all Ingredients for 2 minutes slow and 8 minutes fast. Keep the dough temperature at max. 26°C
- Scale the dough into 170 - 175 g pieces, shape the dough pieces into mini baguettes using starch and place onto a greased baking tray
- Score the dough, we recommend one long score along the middle
- 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
- The oven should have a temperature of 200°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 160°C and bake the baguettes for 28 - 33 minutes