Butter Baguettes *Yeasted* & Next Level

*Yeasted* Butter Baguettes (Next Level)
  • 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)
  1. Grate or shred the stick of frozen butter and transfer it back to the freezer until time to add it to the batter.
  2. Prepare a silicone baguette pan by spraying with non-stick spray

  3. Whisk together the honey or inulin and warm water in a small bowl and sprinkle the yeast over the top

  4. Set the yeast mixture aside in a warm place (100-105 degrees, ideally) to activate while preparing the other ingredients.

  5. 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.
  6. Add the arrowroot powder the yeast mixture and whisk together.
  7. Add the yeast mixture to the dry ingredients and whisk together lightly until moistened.
  8. 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.
  9. Reduce speed to low and add in the butter extract, if using, and frozen butter shreds.
  10. Mix on low just until combined.
  11. Portion the batter into the baguette pan to make 2 baguettes

  12. Allow to proof in a warm spot (ideally 100-105 degrees) for 1 hour.

  13. Meanwhile preheat the oven to 325 degrees.
  14. After the 1 hour proofing time, transfer the baguette pan to a cookie sheet and bake in the preheated oven for 25 minutes.

  15. Remove from the oven and allow to cool in the pan for about 5 minutes before removing from the pans

  16. These are best served warm. Enjoy!