Makes 2 loaves
Gluten Free Sourdough Baguette – Egg & Dairy Free
- 1 batch gluten free sourdough levain (click here for recipe)
- 1 cup plus 2 tablespoons (264 g) water, warm at 100°F
- 2 tablespoons (28 g) jovial Reserve Blend Extra Virgin Olive Oil
- 2 cups (240 g) jovial No. 1 Gluten Free Bread Flour (now called jovial Multi-Purpose Gluten Free Bread Flour) or jovial No. 2 Whole Grain Gluten free Bread Flour (now called jovial Whole Grain Gluten Free Bread Flour)
- 1½ teaspoons fine sea salt
- In a large bowl mix together the levain and water.
- Add the flour and sprinkle the salt on top. Mix together until all of the flour is absorbed. Add oil and mix until the oil is incorporated. The dough will be very soft.
- Cut a 16-inch long piece from a roll of parchment paper and cut it lengthwise into two strips measuring 7 x 16-inches.
- To shape the first loaf, use a large serving spoon to scoop half of the dough in the shape of a 12 x 2-inch baguette on one of the pieces of parchment paper. Use an off-set spatula, to shape the loaf and smooth the surface of the dough. Repeat with the rest of the dough.
- Dust the top of the loaves with flour. Cut three 3-inch-long slashes in the top of each baguette at about a 20-degree angle. Lightly cover with plastic wrap and let rise for 1½ hours. The slashes will widen when the loaf has risen to the right point.
- Add 1-inch of water to a baking dish and place in the bottom rack of your oven. Place a baguette pan on the center rack. (Don’t have a baguette pan? See recipe notes below.)
- Preheat the oven to 450°F for 30 minutes.
- When the loaves are ready to bake, carefully add 1 cup of ice cubes to the baking dish. Close the oven door and wait 4 minutes for the steam to develop.
- Carefully remove the hot baguette pan from the oven. Lift the loaves up by the edges of the parchment paper and place them on the pan in the two outer forms of the baguette pan, leaving a space between the loaves. Place the pan in the oven and bake for 50 minutes until they are a deep brown.
- Transfer the loaves to a wire cooling rack and cool the loaves completely before slicing, about 2 hours.