Rice baguettes

Today I will share with you a new recipe for homemade bread (namely, rice baguettes), which we will cook with the addition of rice flour. The benefit of rice flour is that for the most part this product consists of starch, while it does not contain gluten, which in turn contributes to its better absorption by the human body.

Rice flour dishes are often included in the diet of people who suffer from certain gastrointestinal diseases. In addition, the composition of rice flour includes calcium, B vitamins, magnesium, phosphorus and a number of other substances useful for human health.

The preparation of risky baguettes has its own subtleties. In particular, we will cook them on rice tea, that is, we will first brew rice flour with boiling water. Then this cooled sticky mass will be introduced into the dough based on wheat flour.

From the specified number of products, I got 3 mouth-watering and very tasty rice baguettes (one is quite enough for three people, although it depends on the appetite). You can use any yeast (fresh, dry or quick-acting) - read about this below in the step-by-step instructions.

Ingredients

• Wheat flour (350 grams)
• Rice flour (70 grams)
• Water (355 milliliters)
• Sugar (1 teaspoon)
• Sadly (0.5 teaspoon)
• Dry yeast (1 teaspoon)
• Sunflower oil (1 tablespoon)

Directions

1. The recipe for making baguettes with rice flour includes ingredients such as: wheat and rice flour, warm boiled water, salt, sugar, sunflower oil, dry yeast (can be replaced with fresh / pressed - 9 grams or quick-acting (added immediately to the flour) - 3 grams).
2. First of all, let's prepare the tea leaves - boil 240 ml of water and pour rice flour with boiling water. Mix everything thoroughly and leave to cool completely.
3. If you will use dry or compressed yeast (like me), they must first be activated. To do this, take 115 ml of warm boiled water, dissolve sugar and yeast in it. Leave the yeast warm for 15-20 minutes. If you have fast-acting yeast, skip this step and add it directly to the wheat flour.
4. A characteristic bubble cap should appear on the yeast, which means we have a high-quality product and the baked goods will rise well.
5. Sift wheat flour into a suitable bowl, pour in yeast water and add cooled rice tea leaves (it turns out to be quite thick and even dense).
6. Knead the dough so that almost all the flour is moistened. Now add butter and continue kneading until the dough is smooth and smooth. This can take you about 10-15 minutes.
7. Roll a bun out of the dough, cover the bowl with a towel and leave it warm for 40 minutes. Then we knead the dough and let it stand again for another 40 minutes.
8. The dough should approximately double - it is fluffy and smooth. However, according to the texture, we can say that it differs from ordinary yeast flour by 100% wheat flour.
9. Sprinkle the work surface with a small amount of wheat flour and divide the dough into several pieces of the same size - according to the number of future rice baguettes. I decided to do three things.
10. We roll up a piece of dough and with our palm do not beat it off very much, flattening it into a layer.
11. Fold the dough from one side to the center, sealing the seam with a short break with the edge of the palm.
12. We do the same from the opposite side - we get such a sausage with a dent in the middle.
13. We fold the workpiece along this groove and seal the edges of the dough, punching the seam.
14. With both hands, roll the blank into a long sausage. The length and diameter of the baguette depends on your taste. We shape the rest of the dough pieces in the same way, turning them into long pieces.
15. If you do not have a special baking dish for baguettes, proof the blanks on parchment paper sprinkled with flour. How to do this correctly, you can see in detail in the recipe for a French baguette. Regarding rice, I twisted the blanks to shorten the length and the finished baked goods turned out to be even more interesting in appearance. We give future baguettes (cover with a towel or cling film) to rest in a warm place for 30 minutes. In the meantime, turn on the oven to warm up to 260 degrees, putting a bowl of water on the bottom - the baguettes are baked in a water bath.
16. After half an hour, the workpieces will noticeably round out, inflate.
17. With a bread knife or blade, we make several diagonal cuts so that the dough then opens up along them.
18. First, bake the rice baguettes steamed at 260 degrees for 5 minutes. Then we remove the bowl of boiling water, lower the temperature to 220 degrees and bake for another 15 minutes. Cool the finished rice baguettes.
19. This homemade bread has a very interesting taste and amazing aroma. Thick crispy crust and very soft, slightly damp crumb. Try it, I recommend it!