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Laisser reposer pendant 10 \u00e0 15 minutes jusqu'\u00e0 ce que le m\u00e9lange devienne mousseux.","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":1,"name":"","text":"M\u00e9langer les ingr\u00e9dients secs : farine d'avoine, flocons d'avoine, farine de riz, farine de bl\u00e9 entier, psyllium et sel.","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":2,"name":"","text":"Ajouter le m\u00e9lange de levure au bol contenant les ingr\u00e9dients secs.","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":3,"name":"","text":"Ajouter le reste de l'eau petit \u00e0 petit.","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":4,"name":"","text":"P\u00e9trir l\u00e9g\u00e8rement jusqu'\u00e0 ce que tous les ingr\u00e9dients soient m\u00e9lang\u00e9s.","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":5,"name":"","text":"Couvrir le bol d'un linge propre et laisser reposer la p\u00e2te pendant environ 1 heure dans un endroit chauff\u00e9 jusqu'\u00e0 ce qu'elle ait doubl\u00e9 de volume.","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":6,"name":"","text":"Une fois la p\u00e2te repos\u00e9e, la diviser en portions en fonction de la taille des baguettes souhait\u00e9es.","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":7,"name":"","text":"Former les baguettes en roulant les portions de p\u00e2te sur une surface l\u00e9g\u00e8rement farin\u00e9e.","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":8,"name":"","text":"Les placer sur une plaque \u00e0 p\u00e2tisserie.","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":9,"name":"","text":"Couvrir les baguettes d'un torchon et les laisser reposer pendant 30 minutes environ pour qu'elles l\u00e8vent un peu.","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":10,"name":"","text":"Pendant que les baguettes reposent, pr\u00e9chauffer le four \u00e0 220\u00b0C (428\u00b0F). 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