Remember my recent attempt at making GF baguette?
It turned out pretty good, but I wanted to have some holes inside.
So I tried agagin.
(Well, to tell you the truth, this is the third time. My second one turned out better on the outside, but it still did not have holes inside).
This time I baked it at a higher temperature and for a longer time, which helped creating the better look and flavor.
Now here is the test.
Well, this one created some small holes, which was much better than the first two.
This is not exactly what I hoped for, but this certainly gave me hope to continue this journey.
Here are two recipes I refer to (both in Japanese)…
By the way, this (above) is the inside of my second baguette.
Notes for myself…
-Longer time for rising
-Bake at the lower rack
-Have steam inside oven
-Bake at a higher temp
-Use the broiler function at the end
This (above) was my second baguette.
And this (below) is my third baguette.
Which do you like better?