Ingredients:
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1 3/4 Cup 2 TBSP (260 g) |
Steve’s GF Bread Flour Blend |
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1 Cup 5 TBSP |
Water |
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1 TBSP |
Vegetable Shortening |
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7 g (1 Packet) |
Instant Fast Acting Yeast |
Directions:
For the Starter:
- Mix half the Steve’s GF Bread Flour Blend (130 g) with 3/4 of yeast.
- Add a cup of water and mix, using the paddle of an electric stand mixer, until smooth.
- Cover the bowl and place it the mixture in a warm area to proof for 1-2 hours.
For the Dough:
- Once the dough is proofed, add the remainder of the ingredients. Mix them using a dough hook.
- When the dough is smooth, remove the dough and divide it into 3 equal balls.
- Take each ball, flatten it, then roll it into the shape of a baguette.
- Place the dough on a cookie sheet and cover with a damp cloth to proof for 30-45 minutes. Begin preheating the oven to 450F.
- When the baguettes have doubled to tripled in size uncover them and place the baguettes in the oven for about 40 minutes or until they’re golden brown.
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Reviewed on 8/14/2017 by Ann
Wondering about coating with butter and garlic before baking for a crusty garlic bread?
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Reviewed on 3/1/2019 by elynne
I believe this recipe should read: 1 3/4 c. of flour. That amount equals the given gram weight.
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Reviewed on 7/27/2020 by Pam
Thank you Elynne! I knew something was wrong when the recipe said it makes 3 baguettes. Less than 1 cup of flour was going to make 3? I didn't think so. You are correct about the amount. Hopefully, the recipe will be corrected so others don't have a problem.
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Reviewed on 12/26/2020 by Michele
Tastes just like an authentic French baguette! Yum! Easy to make! The one change I made was to place a cast iron skillet in the bottom rack of the oven during pre-heating. Then, when you put the baguettes in the 450F oven to bake, add about 1" of boiling hot water to the skillet and quickly close the oven door. The steam will create that hard crusty exterior. (Wear an oven mitt when you add the water, because the instant steam can burn your hand.) Once the baguettes have cooled COMPLETELY, store them in paper sacks, and slice them on the diagonal.
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Reviewed on 1/2/2023 by Joan
Second recipe with the bread flour...and second success! Bread is excellent. Be sure to cook for full time (bread temp should be about 210). I added salt in the second step (rest of flour, rest of water, shortening, and rest of yeast). Next time I'll make with chopped rosemary.
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Reviewed on 8/18/2023 by Nancy
This is a great recipe! I have been gluten-free for almost 2.5 years, and I've baked many loaves of (mostly disappointing) bread. These baguettes are very close to a nice, airy, holey artisan bread. I don't like too crunchy of a crust, and this wasn't. The bread was also white, not yellow from too many eggs. I used an Emile Henry baguette baker, baked 30 min covered and 15 uncovered. (Tip: don't spray the pan, what a gunky mess.) This is my third recipe using Steve's Bread Flour and all have been tasty, but this is my favorite!
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Reviewed on 10/22/2023 by Marla
This is my first time using this flour and this recipe. I have used many others, and must say this is the easies and quickest recipe yet. Made according to the recipe, and the baguettes turned out perfectly!!
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