This home-made take on the French classic will likely not be as pretty as the ones purchased from a Parisian bakery (mine are always too pudgy), but it's a lot more accessible. Made using One-Shot Sourdough and a blend of the 9 Grains Flours, this baguette is not only gluten-free, but subtly tart, tender in the crumb, and crunchy in the crust.
Yield: One 16-ounce baguette
Time to make: Starter: 3 days at 5 minutes per day. Loaf preparation 20 minutes. Proof: 12 hours at 72 F. Baking: 60 minutes oven dwell.
Equipment needed: Measuring spoons and cups or kitchen scale. Stand mixer with paddle attachment or large bowl and sturdy spoon. Bakers parchment. Silicone spatula. Small bowl. Piece of plastic wrap. Plant mister to spritz plastic wrap. small stapler. Pizza peel or stiff cardboard sheet.
Commercial brown rice flour may be used, but a half-and-half mix of commercial and home-processed brown rice "meal" - use a spice grinder, see buckwheat instructions below - produces tastier results with a more open crumb.
Unbolted buckwheat meal is made by processing buckwheat groats in a spice grinder or coffee grinder. It takes about 30 seconds of grinding, interrupted every 10 seconds or so with a good shake to the grinder. Processing buckwheat in this way yields a fresher, deeper flavor.
The amount of water is correct if using a one-shot, three day starter. If using the larger 4-day starter, reduce water to 7/8 cup (200 Ml).
1) Measure the potato starch, tapioca starch, brown rice flour, oat flour, steel-cut oats, buckwheat meal, xanthan gum and salt into the bowl of a stand mixer or large hand-held bowl. Mix until ingredients are consistently distributed - about 1 minute at medium speed. Add the starter and water and mix at medium-low speed until consistent. Let dough rest 2 - 5 minutes, then mix again on medium-high for 1 minute.
2) Turn dough out in scoops, diagonally across a 12 inch X 16 inch sheet of bakers parchment. Using a well-wetted silicone spatula that you dip frequently in water, shape dough into "classic" baguette. Smooth surface with a light, wet touch. Spritz a piece of plastic wrap and cover the dough. Proof for 12 hours at 72 F.
3) At end of proof, heat oven to 425 F. Spritz and lightly slash loaf. Cover with a second parchment sheet. Staple edges of parchment sheets together, forming a closed envelope. Using a pizza peel or sheet of cardboard, transfer the envelope to the middle rack of the oven. Bake 40 minutes, then cut the envelope open (CAUTION - HOT STEAM MAY ESCAPE), and bake another 20 minutes.
4) Remove bread to a cooling rack and allow to cool at least 2 hours before cutting and enjoying. Bread should not be covered. After cutting, place cut end on clean surface and allow bread to stand undisturbed. Do not refrigerate. Bread may be wrapped in plastic and frozen..