French Baguettes Made with Rice Flour

Name: French Baguettes Made with Rice Flour
Yield: 2 servings
Cuisine: American
Ingredients: 180 grams or more Bread flour; 40 grams Rice flour; 5 grams Sugar; 6 grams Salt; 140 ml Water; 3 grams Dry yeast

cookpad.japan @cookpad_jp

I wondered how French baguette would turn out if I added some rice flour.

Be sure not to let the dough dry out.
I make slits on the bread when the oven is 20℃ below its required temperature. Recipe by Hirobo

I wondered how French baguette would turn out if I added some rice flour.

Be sure not to let the dough dry out.
I make slits on the bread when the oven is 20℃ below its required temperature. Recipe by Hirobo

cookpad.japan @cookpad_jp

I wondered how French baguette would turn out if I added some rice flour.

Be sure not to let the dough dry out.
I make slits on the bread when the oven is 20℃ below its required temperature. Recipe by Hirobo

I wondered how French baguette would turn out if I added some rice flour.

Be sure not to let the dough dry out.
I make slits on the bread when the oven is 20℃ below its required temperature. Recipe by Hirobo

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Ingredients

2 servings

180 gramsor more Bread flour
40 gramsRice flour
5 gramsSugar
6 gramsSalt
140 mlWater
3 gramsDry yeast

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Steps

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.