Baguette

Ingredients

450 g Bakers' Magic Gluten free flour

2 tsp Yeast

1 tbs Sugar

1 1/2 tsp Salt

520 g Warm water *

50 g Oil (I use Rice bran Oil)

Extra Oil

Optional Sesame seeds or poppy seeds for sprinkling on top

* The amount of water can be decreased however increasing the amount of water increases the likelihood of holes.

 

Method

Warm water is ~1/4 to 1/3 of boiling water with the remaining cold water (tap). Whether you use 1/4 or 1/3 will depend on how cold your tap water is. If the water is too hot it will kill the yeast.

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in 100 g of warm water containing the sugar. Stir the mixture to dissolve the sugar & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable. 

If the yeast mixture has a frothy top or you can see bubbles proceed with bread making.

Are you going to proof the dough in your oven or in another warm spot? If proofing in your oven turn oven to ~50 C for approximately 10 mins then turn it off again.  

Lightly oil 1 or 2 double baguette/french bread pan(s), this will depend on the number & size of the baguettes you want. My baguette pan is not perforated - I am not sure how this recipe would go if perforated pans were used. 

Thermomix

Place all ingredients in the TM bowl (including pre-incubated yeast). Remember you need to add 420 g of water as you will be adding the other 100 g with the pre-incubated yeast.

Mix @ 37C for 2.5 mins at speed 4.

Ensure all ingredients are incorporated. If not, scrape down the sides and briefly mix again.

Stand Mixer

Place all ingredients into the mixing bowl (including pre-incubated yeast). Remember you need to add 420 g of water as you will be adding the other 100 g with the pre-incubated yeast.

Combine ingredients using the flat beater until a uniform consistency is achieved. You may need to stop the mixer and scrap down the sides. This make take longer than 5 mins. 

Both Methods

The dough is ready for proofing. If the dough is made in a stand mixer it will be thicker than dough made in a Thermomix. The dough needs to be divided into halves or thirds depending on the size of the baguette that you want. If the dough is halved the baguette will have a diameter of ~6 - 6.5 cm, if it is split into thirds the baguette will have a diameter of ~5 cm. If the dough is divided it may "overflow" the pan & the resulting baguette may not be completely round. 

The slightly smaller baguettes are great for making garlic bread or as an accompaniment to a meal. The larger baguettes are great for making "sandwiches" - particularly for hungry teenage boys.

Divide the dough in half or thirds. Half will go on one side of the pan & the remaining half the other side. Put a bit of the extra oil on your hands & spread the dough out to the ends of the pan leaving a gap of ~2.5 cm from the end.

Optional

Sprinkle sesame seeds/poppy seeds on top of the dough. 

Let the dough proof for approximately 30 mins in a warm moist environment. Turn your oven on to 210 C.

If you are proofing in your oven put on the timer for ~20 mins. When the time is up take the proofing bread out of the oven and turn the oven up to 210 C. The 20 mins is an estimate, it will depend on how long it takes your oven to reach 210 C.

Before putting it in the oven ensure that the dough has risen ~2X.

Bake at 210 C for ~25 mins if the dough has been split into thirds or ~30 mins if the dough has been halved. The time will vary depending on the individual oven. If your oven has a hot spot turn the bread halfway through baking. 

Take out of the oven & cool the bread on a cooling rack. The bread should slide out of the baguette pan; if it doesn't don't force it out, wait until it cools.

Ensure the bread is sufficiently cooled before cutting into it.

Baguettes normally have a crisp crust & these ones don't when they have cooled down. To produce a crisp crust sprinkle water on the outside of the cooled baguette & put it back in the oven for ~10 - 15 mins at 180 C.