Up in the kitchen today (and yesterday) was another new recipe, baking some fresh baguettes! This recipe is c/o @gfshoestring’s bread book.
🥖
Started the recipe yesterday. After making the starter, I waited the required 40 minutes and it definitely doubled in size — so I was already excited. Then I made the dough and let that chill. The recipe called for minimum 12 hours and up to 5 days. Mine was around 22 hours. Then I kneaded and shaped the dough. Allowed it to rise again for about 90 minutes. Then it was time to bake with the thrilling moment of chucking ice in the bottom of the oven and shutting the door to trap the steam. Bake time was about 35-40 minutes.
🥖
Mine did not brown up like the one in the book, but they taste great… nice and salty. The inside is soft and a little squishy and the outside has a solid crust. Cutting into it was 👩‍🍳😘!
🥖
I think I might have added too much Expandex when I was doing the conversions judging by the internal texture. When (not if) I make this one again, I’ll adjust that back a bit.
🥖
#glutenfree #celiac #glutenfreesacramento #glutenfreefood #GFfood #celiacrecipe #glutenfreerecipe #gfrecipe #glutenfreerecipes #glutenfreeeats #glutenfreelife #glutenfreecooking #glutenfreebaking #glutenfreebread #gfbread #homemadebread #breadfromscratch #glutenfreebaguette #gfbaguette #baguette #diybaguette #homemadebaguette
#30NewGFRecipesin2021