How many baguettes do you want to bake?
Delicious gluten-free Mediterranean baguettes with olives, dried tomatoes, and herbs – aromatic and versatile.
#gluten-free
#vegan
#lactose-free
#nut-free
Ingredients
For the pre-dough:
-
55
g
KOMEKO BROTGENUSS
-
80
g water
-
4
g dry yeast
For the main dough:
-
80
g potato flour starch
-
215
g
KOMEKO BROTGENUSS
-
150
g water
-
3
g dry yeast
-
7
g salt
-
1
tbsp apple cider vinegar
-
5
black olives
-
2
pcs. dried tomatoes
-
1
tsp Italian herbs
Preparation
- Make the pre-dough
Mix KOMEKO BROTGENUSS, water, and dry yeast until a smooth dough forms. Let it rest for 30–60 minutes. - Prepare the main dough
Knead the pre-dough with potato flour, KOMEKO BROTGENUSS, water, dry yeast, salt, apple cider vinegar, olives, dried tomatoes and Italian herbs until you have a smooth dough. - Portion and shape the dough
Divide the finished dough into two equal portions (approx. 300 g each). Shape into baguette sticks, dust with flour, and place in a baguette baking tray. - Let the dough rest
Cover the baguettes and let them mature for about 30-40 minutes. - Baking baguettes
Bake in a preheated oven at 240°C top/bottom heat with steam for 20-25 minutes until golden brown.
