*Yeasted* Butter Baguettes (Next Level)
Ingredients
- 7 g honey **can be replaced with 1 tsp inulin**
- 1 cup warm of water, 100-110 degrees fahrenheit (236ml)
- 2 1/4 tsp active dry yeast
- 100 g egg white protein powder
- 1/2 tsp cream of tartar
- 1/2 tsp redmond real salt
- 1 tbsp gelatin powder (10g)
- 2 tbsp allulose (18g)
- 2 tbsp acacia fiber powder (12g)
- 2 tbsp arrowroot powder (16g)
- To add after whipping:
- 1 tsp butter flavor/extract (optional)
- 1 stick salted butter frozen and grated (120g)
- flake salt (optional)
Instructions
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Grate or shred the stick of frozen butter and transfer it back to the freezer until time to add it to the batter.
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Prepare a silicone baguette pan by spraying with non-stick spray
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Whisk together the honey or inulin and warm water in a small bowl and sprinkle the yeast over the top
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Set the yeast mixture aside in a warm place (100-105 degrees, ideally) to activate while preparing the other ingredients.
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Add the egg white powder, cream of tartar, salt, gelatin, allulose and acacia fiber powder to the bowl of your stand mixer and whisk together.
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Add the arrowroot powder the yeast mixture and whisk together.
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Add the yeast mixture to the dry ingredients and whisk together lightly until moistened.
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Start the mixer with the whisk attachment on low speed. Gradually increase the speed until full. Mix on full speed for 5-15 minutes until you get a very thick, glossy, marshmallow cream-like batter.
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Reduce speed to low and add in the butter extract, if using, and frozen butter shreds.
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Mix on low just until combined.
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Portion the batter into the baguette pan to make 2 baguettes
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Allow to proof in a warm spot (ideally 100-105 degrees) for 1 hour.
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Meanwhile preheat the oven to 325 degrees.
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After the 1 hour proofing time, transfer the baguette pan to a cookie sheet and bake in the preheated oven for 25 minutes.
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Remove from the oven and allow to cool in the pan for about 5 minutes before removing from the pans
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These are best served warm. Enjoy!