- Mix in a mixing bowl starter ingredients to make a soft dough.
- Cover with a clean towel and let rest at room temperature overnight. The starter would have bubbles on the surface.
To make the dough:
- Mix in a stand mixer for 3 minutes until nice and sticky dough consistency.
- Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for one hour. After an hour, deflate the dough and then turn it over in the bowl before letting it rise for an additional 45 minute.
- Turn the dough out onto a gluten free dusted work surface. Divide dough into 3 equal dough pieces.
- Round each piece of dough into a rough ball. Cover with greased plastic wrap, and let rest for 15 minutes.
- Working with one piece at a time, flatten the dough slightly then fold it into a log. Seam side down. Using your fingers, make "pointy" end.
Place the logs seam-side down onto a lightly oiled and gluten free floured baguette pans. Let rise covered for 30 minutes.
In the meantime, preheat your oven to 420°F. Place a heat proof dish filled with boiling water on a middle rack. (If you plan on baking them on a baking stone, roll them onto a piece of parchment, and lift the parchment onto a baker's peel).Use a very sharp knife held at about a 45° angle, make three to five long lengthwise slashes in each baguette.
Place the baguettes into the oven. If you’re baking on a stone, use a baker’s peel to transfer the baguettes, parchment and all, onto the hot stone. Bake the baguettes — on the pan, or on a stone — for 24 to 28 minutes, or until they're a very deep golden brown.
Remove from the oven and cool on a rack. Store any leftover baguettes in a paper bag overnight; or freeze.