Instructions

• 1. Making Genmai Wash the rice and drain it. In a frying-pan (no oil), add the rice and cook for 1~2 minutes over medium heat. Then add water (2tbsp). Keep cooking until nicely browned. Once it turns brown, then reduce the heat to low. Set aside.
• 2. In a cooking bowl, add flour, salt, malt powder (optional), yeast and the genmai you just made in #1. Mix well. Add water and mix with a spatula until it comes together. Cover with saran wrap and leave 15 minutes.
• 3. After 15 min, mix about 1 min with a spatula. Cover and let sit for 15 minutes.
• 4. After 15 min, mix a few times (about 20 sec). Finally cover and let rise in a warm place for a few hours or until it doubles in size.
• 5. Dust the work surface with a bit of flour, then put the dough on it. Split it in 2 halves. Cover and let them rest 10~15 min.
• 6. With the first half, using your hand, stretch the dough into a small (approximately) rectangular shape. Fold both sides length-wise over the centreline. Then fold again in the same way making sure you close the seam well (along the centreline). With the seam side down, roll the dough into a 30~35 cm long slender loaf. You can hold it vertically to help stretch it and take shape too.
• 7. Transfer the baguette to a floured cloth, seam side down to rest. When bough baguette doughs are done, lift up the cloth between the 2 baguettes into a pleat. It will help the dough hold its shape. Let it rise for about 40min (or more) in a warm place or until it about doubles in size (the volume increase actually depends on the temperature).
• 8. Pre-heat the oven to 240℃ degree.
• 9. Once the baguettes have risen, gently transfer them onto a parchment-lined baking sheet (seam side down). Slash cut each baguette 3 or 4 times (at a 45 degree angle) along its length, using a baker's lame, razor blade or a very sharp knife.
• 10. Mist lightly with water and put the baguette into the oven. Bake for about 15 minutes.
• 11. Remove from the oven and let it cool down on a wire rack.