You can literally HEAR the crunch:
Ingredients
500 gr. Tagmish GF flour
140 gr. Tagmish GF Light Whole Bread mix
3 Tbsp. active dry yeast
1 Tbsp. salt
4 Tbsp. sugar
1 Tbsp. olive oil
625 gr. warm water
For brushing: 3 Tbsp. oil + 1 Tbsp. apple vinegar (or plain vinegar)
Preparation
In a small bowl, mix yeast with 1 Tbsp. sugar and 100 gr. water and set aside for 5 minutes, until foams.
In a stand-mixer bowl, mix flour, salt and remaining sugar.
Create a pit in the middle, and add yeast mixture.
Add the oil and remaining water, and knead on low until combined.
Change to high speed and kneed for 20 minutes (do not skimp on the time!).
Oil hands and scrape dough from sides unto a ball.
Cover with a towel and let rise for about ½ an hour until almost doubled.
Punch down dough by lightly patting it, and let rise again for 20 minutes.
Divide equally and shape into 4 baguettes, or 12 baguette buns and place on a baking tray lines with parchment paper.
Preheat your oven to 230C/450F.
Mix brushing ingredients and brush baguettes.
Let rise for 15 minutes.
Brush baguettes again, and score each diagonally in one quick motion, using a sharp un-serrated knife.
Place a heat-proof bowl of water at the bottom of the oven.
Bake for 10 minutes, then reduce heat to 180C/360F.
Bake for another 15-20 minutes until golden-brown.
Immediately upon removing from the oven transfer the baguettes onto an oven rack for cooling.
