Bless my dear husband’s heart, he loves his bread.
He has been Gluten Free since 2017 and the number one thing he says he has missed is “crusty bread”. The kind of bread that goes great with any meal and is excellent with a homemade dipping oil.
So there you have it. Straight from the man who hasn’t had “real” bread in years, it’s worth it.
I will say, this is not a quick fixer. There is quite a bit of “oven time” if you will.
But if you need a way to use your discard, this is one of our favorites.
It’s not the type of bread that saves. We always eat it same day and then maybe the next. But if you go too long, you might chip a tooth 🙂
PS – this is amazing when served with bread dipping oil
[Watch me make these baguettes on instagram]
Levain (let rise for 4-6 hours)
- 100 grams active sourdough starter
- 100 grams brown rice flour
- 120 grams water
- Mix your sourdough starter (100grams) + brown rice flour (100grams) + water (120grams) in a bowl. Make sure to scrape the sides and fully combine. Drape a kitchen towel over the top. Let it sit in your oven on the lowest temp (or if your oven allows just to leave the light on) for roughly 4-6 hours depending on the temp. You want it to be at its peak state.
- Once your levain is ready, remove from the oven and add in your psyllium husk, water, honey and apple cider vinegar. Mix and set aside (it will form a very thick gel)
- In your mixer bowl (or a regular large bowl if mixing by hand), add in all of your dry ingredients: (brown rice flour, white rice flour, tapioca flour, potato starch, salt). Mix to incorporate. Next, add in your bowl of levain + psyllium husk gelMix to fully combine.
- Shaping your dough. This typically makes 2 baguettes. Take your ball of dough out of your mixer bowl onto your counter, and divide into two. Roll one of the two dough balls into a smooth ball, then roll out into the shape of a baguette. (do this again for the second one).
- Transfer your shaped baguettes to a lined baguette pan (I like to line mine with parchment paper)Place your baguettes back into a warm oven to rise for roughly 2-3 hours. (I'll be honest, I have skipped this step when in a hurry, but they do taste better with when left to rise for at least an hour+)
- After a couple hours, heat up your oven to 450. Once your oven is hot, remove your baguette pan and score your bread (cut little lines across the top to let hot steam escape).
- With my specific Baguette Pan (linked above) It has 3 "slots" and a lid. I put a cup of ice in the third slot (the one without bread) place the lid over the top and slide into the pre-heated (450) oven for 35min before removing the lid, lowering the temp to 400 and baking the remainder of the time (50 min). If you do not have a baguette pan with a lid, here is what I would do:Place a dish underneath with water to create extra steam. Slide your uncovered baguette pan into the oven (450) and let bake for 35 min. After 35 min, cover with foil and decrease the temp to 400 and bake for an additional 50 min.
- Wait for a little bit to cut into your bread – I know its hard to wait, but it is worth it!