French baguette

Method

• 1)

  Mix the flour with the psyllium husks, the salt, the sugar and the yeast in the bowl of a food processor, or mix with the dough hooks of a hand mixer. Add 370 ml of cold water and knead everything for 5 minutes until a homogeneous, slightly sticky dough forms.

• 2)

  Cover the bowl and place in the refrigerator for 10 to 12 hours, preferably overnight.

• 3)

  The next morning, let the dough stand at room temperature for 1 hour.

• 4)

  On a dusted work surface, lightly press the dough apart with your hands and fold it in on all sides. Repeat the whole process two times.

• 5)

  Divide the dough into two equal sized pieces, flatten each piece with your hands and roll up into a baguette.

• 6)

  Place the baguettes in a baguette tray, or on a baking rack with baking paper. Place a tea towel over them and let the baguettes rise for 30 minutes.

• 7)

  Preheat the oven to 250 degrees Celsius conventional heating (top-bottom heat). Place a stainless steel bowl on the bottom of the oven. When the temperature is reached, cut the baguettes diagonally with a sharp knife. Place the rack in the middle of the oven and pour a quarter cup of hot water into the stainless steel bowl for a steam burst. Bake the baguettes for 18-20 minutes until golden brown.

• 8)

  Leave to cool on a cooling rack.