French Baguettes Made with Rice Flour
French Baguettes Made with Rice Flour

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, french baguettes made with rice flour. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for French Baguettes Made with Rice Flour. I wondered how French baguette would turn out if I added some rice flour. Be sure not to let the dough dry out.

French Baguettes Made with Rice Flour is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. French Baguettes Made with Rice Flour is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have french baguettes made with rice flour using 6 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make French Baguettes Made with Rice Flour:
  1. Get 180 grams or more Bread flour
  2. Take 40 grams Rice flour
  3. Get 5 grams Sugar
  4. Make ready 6 grams Salt
  5. Prepare 140 ml Water
  6. Get 3 grams Dry yeast

This starter is used to help with the extendability of the baguette dough. It's fascinating how these four simple ingredients produce a beautiful, flavorful, crusty baguette. What's even more fascinating is how different bakers, using the same ingredients, can make baguettes that differ from each other quite substantially sometimes. To store: The crust of baguettes softens if stored on the counter in a plastic bag or airtight container.

Steps to make French Baguettes Made with Rice Flour:
  1. Put the ingredients in a bread machine. Put the dry yeast in the yeast compartment. Start the "bread dough" course. Lightly grease a bowl.
  2. When the dough is done, take it out of the bread machine, and deflate it while folding the dough. Shape the dough into a ball, firmly seal the seams, and place it in the bowl with the sealed side facing down.
  3. Cover with cling film, and let it rise in a warm place until double in size. (If using a steam oven, let it rise for 30 minutes at 35℃.)
  4. Gently remove the dough, stretch it out to an oval shape with your fingers without deflating it. Fold it into thirds, taking care not to let air get trapped inside.
  5. Fold in half, firmly seal the seams, place it with the sealed side facing down, and roll to smooth out the seams.
  6. Place them on a baking tray, sprinkle with bread flour through a tea strainer, and let it rise again in a steam oven for 30 minutes at 35℃. Preheat the oven to 240℃.
  7. Slash the top with 3 cuts. When the oven is preheated, mist the inside of the oven really well. Lower the oven temperature to 230℃, and bake for 10 minutes. Then, lower the oven temperature to 210℃, and bake for more 10 minutes.
  8. Let cool on a cooling rack, and they are done.

We store our bread in either a brown paper bag, a beeswax coated cloth or linen. Freeze for up to a month. Top the loaf with extra cheese if desired before rising. Your experience re. using rice flour, cake flour, fat, etc. is VERY useful. It'd save me a lot of experimentation (and I'm one of those "Bread Baker's Apprentice" bakers! 🙂 ).

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