Rice baguettes

The recipe for baguettes with rice flour includes such ingredients as: wheat and rice flour, warm boiled water, salt, sugar, sunflower oil, dry yeast (can be replaced with fresh/pressed — 9 grams or high -speed (added immediately to flour) — 3 grams).

First of all, we will prepare the tea leaves — boil 240 ml of water and pour with steep boiling water rice flour. We mix everything thoroughly and leave to cool completely.

If you use dry or pressed yeast (like me), they must be pre -activated. To do this, take 115 ml of warm boiled water, dissolve sugar and yeast in it. We leave the yeast warm for 15-20 minutes. If you have fast yeast, we pass this stage and add them directly to wheat flour.

A characteristic cap of bubbles should appear on the yeast — it means that we have a quality product and baking will rise well.

We sift wheat flour into a suitable bowl, pour yeast water and add cool rice brewing (it turns out quite thick and even dense).

We knead the dough so that almost all the flour is moistened. Now add the oil and continue the kneading until the dough is smooth and homogeneous. You can take about 10-15 minutes to this.

We roll the bells from the dough, weave a bowl with a towel and leave it warm for 40 minutes. Then we crush the dough and again give a distance for another 40 minutes.

The dough should increase by about double — it is fluffy and smooth. However, in texture we can say that 100% wheat flour differs from ordinary yeast.

Sprinkle the working surface with a small amount of wheat flour and divide the dough into several parts of the same size — by the number of future rice baguits. I decided to make three pieces.

We roll up a piece of dough and with your palm, do not beat it very much, flattening it into the layer.

Fold the dough on one side to the center, shorting the edge of the palm with a short punching seam.

We do the same on the opposite side — it turns out such a sausage with a dent in the middle.

Fold the workpiece for this recess and seal the edges of the dough, breaking through the seam.

Two hands roll the workpiece into a long sausage. The length and diameter of the baguette depends on your taste. Similarly, we form the other pieces of dough, turning them into long blanks.

If you do not have a special form for baking baguettes, projection of the blanks carry out on parchment paper sprinkled with flour. How to do this correctly, you can look in detail in the recipe for the French baguette. Regarding the rice — I still twisted the blanks to shorten the length and the finished pastries turned out to be even more interesting in appearance. We give future baguettes (cover with a towel or cling film) to relax in a warm place for 30 minutes. In the meantime, we turn on the oven to heat up by 260 degrees, putting a bowl of water on the bottom — the baguits are baked in a water bath.

After half an hour, the workpieces will be noticeably rounded, pout.

We make several diagonal incisions with a knife for bread or blade, so that the dough is then opened on them.

We bake rice baguettes at first at a couple of 260 degrees for 5 minutes. Then we remove a bowl of boiling water, reduce the temperature to 220 degrees and bake for another 15 minutes. Ready -made rice baguettes are cooled.

This home bread has a very interesting taste and amazing aroma. A tight crispy crust and a very soft, slightly wet crumb. Be sure to try, I recommend!