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Baguettes

Grams/ Weight Measurement
Yield = 2 demi baguettes

260 g hot water
330 g Nextjen All Purpose Baking Blend (flour)
5 g salt
10 g honey (or agave)
16 g instant dry yeast
10 g olive oil
10 g apple cider vinegar
2 egg whites
10 g psyllium husk

In your mixer with a paddle attachment, make a sponge by combining the honey, yeast, olive oil, vinegar, egg white and psyllium husk. Let the sponge rise for 5 minutes.
Meanwhile mix the flour, hot water and salt for 5 minutes.
Mix sponge into the flour mixture until incorporated and let dough rise for 30 minutes.
Shape into 2 baguettes (Roll in pumpkin seeds if you wish).
Let proof on baking tray for 30-40 minutes.
Bake at 375°F for 20 – 30 minutes.
Test temperature with a probe to reach 87-95°C (190-200°F).

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Cups / Imperial Measurement
Yield = 2 demi baguettes

1 cup +
1 tbsp hot water
2 1/4 cup Nextjen All Purpose Baking Blend (flour)
1 tsp salt
2 tsp honey (or agave)
1 tbsp instant dry yeast
2 tsp olive oil
2 tsp apple cider vinegar
2 egg whites
1 tbsp psyllium husk

In your mixer with a paddle attachment, make a sponge by combining the honey, yeast, olive oil, vinegar, egg white and psyllium husk. Let the sponge rise for 5 minutes.
Meanwhile mix the flour, hot water and salt for 5 minutes.
Mix sponge into the flour mixture until incorporated and let dough rise for 30 minutes.
Then shape into 2 baguettes (Roll in pumpkin seeds if you wish).
Let proof on baking tray for 30-40 minutes.
Bake at 375°F for 20 – 30 minutes.
Test temperature with a probe to reach 87-95°C (190-200°F).