Gluten-free baguette "magique" with olives

Ingredients for 1 servings:

• 10 g fresh yeast, preferably, or the equivalent amount of dry yeast
• 5 g sugar
• 500 ml water, lukewarm
• 20 g oil
• 500 g flour mix, gluten-free, preferably “Schär bread mix”
• 10 g salt
• 50 g olives, of your choice, see instructions

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 5 minutes

dairy-free and totally simple

Dissolve the yeast and sugar in lukewarm water. Add the oil to the water mixture. Combine the flour and salt in a bowl and mix. Add the water-oil-yeast mixture to the flour and mix with a fork. The dough should be quite mushy, and all flour particles should be dissolved. Pit and chop the olives, add them, and stir in. Cover the dough with a kitchen towel and let it rise for about 45 minutes, until it has doubled in size. Form two baguettes from the dough—it will be very sticky—and place them on a baking sheet lined with parchment paper. Knead the dough as little as possible! It’s best to “pull” the dough out of the bowl using a dough scraper. If the loaves are too misshapen, wet your hands a little and help them along a little. But be careful: the more you work the dough, the more air will escape. Cover the baguettes again with the kitchen towel and let them rise for 10-15 minutes. Preheat the oven to 200°C (top/bottom heat). Fill a bowl – make sure it’s heat-resistant – with water and place it on the floor of the preheated oven. Place the baguette in the oven and bake for 45-55 minutes. After baking, be sure to let the baguettes cool completely. Otherwise, the fine pores will stick together when cut. The baguettes taste great with feta cheese and similar toppings. My barbecue guests didn’t notice any difference compared to regular baguettes. Tip: The olives can be omitted or replaced with dried tomatoes, herbs, etc. A small note: This recipe works perfectly with Schär bread mix. Other bread mixes have a different mixing ratio, and psyllium husks may need to be added. However, I haven’t had such great results with other mixes. But the proof of the pudding is in the pudding.