Baguette
Recipe by: GlutenFree
Ingredients: serve 1 baguette
12 pound master dough follow recipe
1 egg white, for brushing loaf
1 tablespoon water, for brushing loaf
Rice flour, for dusting
Procedures:
Prepare master dough as instructed.
On baking day, generously dust the surface of the dough with rice flour. Place ½ pound piece of dough ( orange sized) on a pizza peel or a heavy baking sheet lined with parchment paper.
Shape dough into a skinny cylinder with pointed ends. Teh dough with not stretch, so just press, squeeze and pat it into a baguette using flour dusted hands. Once shaped, smooth it with wet fingers. Cover loosely with plastic wrap and let rest abut 40 minutes. During this time, the dough may not appear to rise much, which is normal.
Preheat a baking stone on the middle rack of the oven to 450 oF (20 to 30 minutes). Place an empty metal broiler tray on another rack that won’t interfere with rising bread.
Place egg white and water in a small bowl and whisk to combine. Brush the top of the loaf with egg white mixture. Make several ½ inch deep slashes in the loaf using a wet serrated bread knife or a sharp razor
Slide the loaf onto the hot stone or heavy baking sheet lined with parchment paper. Cover interior oven glass with a towel, pour 1 cup of hot tap water into the broiler tray, remove the towel, and quickly close the oven door. Bake about 35 minutes or until loaf is browned and firm.
Remove baguette from oven and let cool completely on a rack before eating. End.
Master Dough Recipe
Ingredients: serve 4 pounds
4 egg whites, room temperature
Lukewarm water (100 oF or bellow
6 ½ cups (35 ounces 992.2 grams ) Homemade gluten free all purpose flour Blend
1 tablespoon granulated yeast
1 - 1 ½ tablespoons kosher salt
2 tablespoons sugar, optional
Procedures:
Place egg whites in the bottom of a large measuring cup. A enough lukewarm water to crate 3 ¾ cups of liquid. Mix to combine.
2hisk together flour blend, yeast, salt and sugar(if using) in a 5 to 6 quart bowl or a lidded (not airtight) food container. Add egg whites and water mixture an mix with a spoon, a danish dough whisk or a heavy duty stand mixer fitted with the paddle detachment. Mix until batter is very smooth. (the machine gets you there quickest.)
Loosely cover batter and let it rest at room temperature until dough rises, about 2 hours. Dough can be used immediately after rising but it’s easier to handle it when it’s cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Alternately, freeze it up to 4 weeks in 1 pound portions; theaw in the refrigerator overnigh before using to make BOULE, BAGUETTES or CRISP AND CHEESY BREADSTICKS end.
TIPS: Leaving out the egg whites: for egg free bread, omit hte egg whites and fill a measuring cup with warm water to the specified amount ( 3 ¾ cups.)
Storing the MASTER DOUGH: if you don’t use the master dough immediately, keep it in the refrigerator and use it within five days. It can also be frozen in formed loaves for longer storage. If frozen, thaw the loaves at room temperature before baking. Then follow the instructions for rising ad baking times.
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