Gluten free baguette


Recipe:

2,000 g GLUTEN-FREE BAGUETTE

40 g Vegetable oil

70 g Yeast

1,300 g Water

 

Procedure:

Kneading time: 2 + 3 min in spiral mixer

Dough temp.: 26 °C

Weight: 350 g, shape into baguette

Proving time: 45-50 min, make 4 deep diagonal cuts just before baking

Oven temp.: 250 °C reduced to 200 °C

Steam: Normal at insert

Baking time: 20-22 min

 

For variation:

Before proving, brush with water and add topping like starch, seeds or kernels.