Gluten-free sourdough dark baguettes

Procedure 1st day - fermentation:
Mix all the ingredients from day 1, cover with foil and leave at room temperature until the next day for 15-20 hours.

Procedure day 2:

Gradually mix the ingredients from day 2 into the yeast from day 1 with an electric mixer. Finally, mix in the seed mixture. Cover the dough with cling film and let it rise in a warm place for 2 hours. We then process the baguettes, place them on a baguette tray, cover with foil and leave to rise for about 1 hour. Before baking, brush the baguettes with a mixture of water and oil. Cut, sprinkle with seeds. Bake at a temperature of 200°C for 20-30 minutes. Immediately after baking, sprinkle with water and leave to cool well on a wire rack covered with a towel.

Sourdough bread:

1. Sourdough bread is tastier

2. Sourdough bread lasts longer

3. Sourdough bread is better digested

4. Sourdough bread is also suitable for diabetics

5. Gluten-free sourdough bread is also suitable for celiacs

6. Yeast: it does not swell, is easier to digest, does not acidify the body, benefits our body, is healthier than yeast and it is not complicated to work with it.