Gluten-free dark sourdough baguettes without yeast

1. Put all the ingredients except the seeds into the food processor and mix with the hook for 5-7 minutes.
2. Place the prepared dough on a floured surface. At the beginning, fold the dough with a plastic spatula, then knead for a few minutes with your hands so that a non-sticky, smooth loaf is formed.
3. We form a cylinder, which we divide into 6 parts (one part approx. 130 g).
4. Form a baguette from each part and put it in the mold. If we don't have a mold for baguettes, place them on a tray lined with baking paper. We store the baguettes further apart because they double their volume. Sprinkle the surface of the baguettes with seeds and gently press them into the dough with your hand.
5. Cover the prepared baguettes with plastic wrap or put them in a plastic container with a lid and let them rise in a warm place for about 13-15 hours. According to the temperature in the room so that they double their volume.
6. Heat the oven to 240°C. Place a baking sheet on the bottom of the oven, which will be used for steam.
7. Before baking, lightly spray the baguettes with water, place them in a heated oven, pour approx. 3 dcl of boiling water into the bottom tray and bake for 15 minutes.
8. Remove the bottom tray with water, spray the baguettes again, reduce the temperature to 190°C and bake for approx. 25 minutes.
9. Spray the baguettes with water about 10 minutes before the end of baking.
10. Let it cool on a wire rack.