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French Recipe

Breakfast

Serves 2
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Short Description

IF YOU HAVE BEEN fortunate enough to travel to Paris, you can't help but notice the number of people walking with a crusty baguette tucked under their arm around lunchtime. If you are gluten-free, it is pretty much torture. Against The Grain's first product was a gluten-free baguette. Our baguettes are crusty with a very open crumb, yet they are not leavened with yeast. Bread bakers use all kinds of techniques to produce crusty baguettes, the principal one being steam followed by hot heat. For gluten-free bakers, high heat and steam help, but it is a challenge to retain a nice, tight baguette shape without gluten or some other type of binder. The high liquid-to-flour ratio required for an open and moist crumb results in a slack, spreading dough. In the following recipe, I use light buckwheat sourdough starter instead of active dry yeast. The addition of sourdough naturally binds the dough and makes it more elastic while retaining moisture. The result is an airy, springy texture with a crusty exterior. Bring on the soft cheese, find a nice shaded park bench, and pretend you are in Paris.


Ingredients
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