Gluten-free sourdough white baguettes

1. On the first day, we prepare the leaven from the listed ingredients. Leave to rise for 10-12 hours in a warm place, covered with foil.
2. After rising, mix the ingredients from the second day into the yeast. Mix the dough in a food processor.
3. Put the dough on a floured board and knead it by hand into a non-sticky loaf.
4. Divide the dough into 6 equal parts (one part approx. 120-130 g).
5. Form a baguette from each part and place it in a silicone mold. Cover with foil and let rise for 5 hours in a warm place.
6. Cut the baguettes before baking.
7. Heat the oven and the baking sheet to 230°C, put an older sheet at the bottom of the oven, which will be used for the brew.
8. Boil 2.5 dcl of water. After heating the oven, insert the form with the baguettes, spray with water and pour boiling water into the bottom tray. Close quickly and bake for 15 minutes.
9. Remove the bottom tray, spray the baguettes with water, lower the temperature to 200°C and bake for 15-20 minutes. Spray with water once more during baking.
10. After removing from the oven, spray with water again and leave to cool on a wire rack covered with a towel.