GF French-Style Quick Baguettes
This recipe was created to bring back the texture of French bread and it was created specifically to be used with Better Batter bread flour blend or pizza mix or artisan flour blend or original blend. We highly recommend using a baking or a baking stone for best results. This type of bread bakes best when water is added to the oven with a spray bottle. This helps to get an amazing oven spring on all gluten free breads. This recipe was developed to be a wet dough. This key makes this magical bread let dough cold proof help make magic flavor and texture. If you make this with artisan flour, it will be a whole-grain texture and taste in the French bread
French- Baguettes Long Fermented Dough
Prep Time: 30-40 min | Cook Time: 35-45 min | Servings: 2 loaves
Ingredients
Using Better Batter Pizza flour blend (already includes salt and sugar)
- 1 bag or 454g Better Batter Pizza Crust
- 510 g warm water (110° F)
- 1 package (7g) instant or rapid rise yeast OR 1 package (7g) active dry yeast*
- *If using active dry yeast: In a large bowl (or stand mixer bowl), add dry yeast to the warm water, stirring to combine. Allow 5-10 minutes for the yeast to bloom. Add remaining dough ingredients.
Using Better Batter Bread flour blend or Artisan Flour
- 3 ¼ cups (454 g or 1 lb. bag) Better Batter Bread Flour or Artisan flour blend or 510g original blend
- 510g g g warm water (110°
- 35g sugar or maple sugar
- 12g salt
- 1 package (7g) instant or rapid rise yeast OR 1 package (7g) active dry yeast*
- *If using active dry yeast: In a large bowl (or stand mixer bowl), combine dry yeast and sugar to the warm water, stirring to combine. Allow 5-10 minutes for the yeast to bloom. Add remaining dough ingredients.
Instructions
Add all ingredients into the bowl of a stand mixer.
Combine dough. Attach the paddle attachment to the mixer. Beginning on low speed, mix to combine, about 2 minutes, then increase speed to high. Continue to beat for 3 minutes, or until dough is cohesive and fluffy. Turn mixer off and remove paddle.
Turn dough into a in a 6–8-quart plastic storage container with lid (or plastic wrap).
Cover tightly and place in fridge. Allow dough to proof, ideally 12 to 24 hours but no more than 5 days. The longer it rests, the more flavor it develops.
Divide the dough. Take dough out of the refrigerator and put the dough onto a lightly floured board or counter. Divide the dough into 2 equal portions and shape each one into a long loaf (about 6 inches in length) with pointed ends.
Prepare a baking sheet with parchment paper and sprinkle with corn meal. Place loaves 3" apart. Sprinkle each loaf with flour. Score 4 diagonal slashes down each baguette with a lame, razor, or sharp knife and cut three deep slashes along the tops of the loaves.
Cover with oiled plastic wrap or damp dish towel. Allow to rise in warm location until almost doubled (about 30 to 35 minutes). Time to proof will depend on your kitchen.
Baking:
Preheat your oven to 500°F.
Optional: While the loaves are proofing, place an additional baking steel or pizza stone on the bottom rack and heat for 45 minutes. This will be used for adding ice cubes to create steam in your oven. The steam will allow the crust to be pliable and stretchy during baking. Without the steam, your dough will cook too quickly on the exterior and it will not rise sufficiently.
Baking. Once the oven and the optional steel stone are heated, place the loaves (on their baking sheet) on the middle rack of the preheated oven. Immediately add a few ice cubes into the bottom metal baking sheet/pan. Close oven door.
Reduce and Bake. After 5 minutes add a few more ice cubes. Reduce the oven temperature to 450° F and bake for an additional 30-35 minutes. The loaves are done when they reach an internal temp of 210°F.
Remove the loaves from the oven. Transfer loaves to a cooling rack and allow to cool completely before cutting. Enjoy!
