Gluten-free overnight baguettes DRÁCÍ CHVOST
Baguette alla dragon's tail. A common baguette with an unusual shape - a dragon's tail. This baguette is guaranteed to become your children's favorite morning pastry.
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- 100 ml lukewarm water
- 1 teaspoon of sugar
- 20 g of fresh yeast
- 400 g Bread mix white Liana
- 1 teaspoon of salt
- 250 ml water
- Liana rice flour for sprinkling
- oil for brushing the dough
- Mix yeast and sugar in lukewarm water. Mix the ingredients well and let it stand for 10-15 minutes until the yeast starts bubbling.
- In a food processor, mix the dough from the listed ingredients together with the leavened leaven from the yeast. Shape the loaf and coat it with oil on all sides. We put it in a microtene bag or in foil and let it rest (preferably overnight) for 8-10 hours.
- The next day, we will flour the worktop. Divide the dough into 3 parts and knead a loaf from each. Roll out a rectangle (15x20 cm) and roll it from one side to the center of the dough. We will do the same on the other side. Press firmly in the center to make the dough come together and form a baguette. Place in a baguette mold lined with baking paper or foil. Leave covered for 1-1.5 hours.
- On the leavened baguettes, we make slits at a 45 degree angle with scissors, which we fold over and press firmly with our fingers so that they do not come off. Spray with water before baking.
- We first bake with the gravy, that is, put a tray for the gravy on the bottom of the oven and heat the oven to 215°C. Put the baguettes in the oven and pour 250 ml of boiling water into the bottom tray. Bake for 10 minutes. Then reduce the temperature to 200°C, remove the bottom tray and sprinkle the baguettes with water again and bake for 15-20 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 100 ml lukewarm water
- 1 teaspoon of sugar
- 20 g of fresh yeast
- 400 g Bread mix white Liana
- 1 teaspoon of salt
- 250 ml water
- Liana rice flour for sprinkling
- oil for brushing the dough
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