Prepare the pre-ferment by mixing all the ingredients together. Let stand for 10-15 minutes until the mixture is foamy.

Mix the dry ingredients: oat flour, oat flakes, rice flour, whole wheat flour, psyllium and salt.

Add the yeast mixture to the bowl with the dry ingredients.

Add the rest of the water little by little.

Knead lightly until all the ingredients are integrated.

Cover the bowl with a clean cloth and let the dough rest for about 1 hour in a warm place until it has doubled in size.

Once the dough has rested, divide it into portions according to the size of the baguettes you want.

Form the baguettes by rolling the dough portions on a lightly floured surface.

Place them on a baking sheet.

Cover the baguettes with a cloth and let them rest for about 30 minutes more to increase their volume a little.

While the baguettes are resting, preheat the oven to 220°C (428°F). Place a tray of water in the bottom of the oven to generate steam and create a crispy crust.

Make a few diagonal cuts in the top of the baguettes with a sharp knife.

Bake for 25-30 minutes or until golden brown and crispy on the outside.

Finally, remove the baguettes from the oven and let them cool on a rack before slicing and serving.