Baguette
Baguette
Makes 2 loaves, 1 loaf and 4 rolls, or 8 rolls.
Ingredients
- 1 1/4 cup water
- 1 tsp lemon juice
- 1 tsp salt
- 3 3/4 cups bread flour
- 1 1/2 tsp yeast
Instructions
- Throw the wet ingredients into the bread machine.
- Throw the dry ingredients into the bread machine.
- Set for regular dough cycle.
- When the dough course completes, remove the dough and divide into two, and shape into a ball. Cover with a damp cloth and let rest for 20 minutes.
- Fold and knead the dough in half lengthwise, and seal the edges. Flatten it slightly, and fold and seal again. With the seam-side down, cup your fingers and gently roll the dough into a 12” log.
- Place the logs onto a baking pan (lightly greased or parchment-lined), cover with a damp cloth and allow the loaves to rise till they have doubled in size (about 40-60 minutes). Preheat your oven to 470°F.
- Using a sharp knife, make 3-5 slashes on each baguette and spritz with water. Bake for 30 minutes or until golden brown.