I haven’t done a baguette in quite some time, so it was about time to try it again. For this recipe you will need a bread machine, since I cheated and prepared the dough with the bread machine. It’s easier and it ensure 100% success rate. The trick is to add the ingredients in the order below, otherwise it won’t work. Also, even though I used a bread machine, there still work to do besides just adding the ingredients.
Ingredients (1.5 lbs)
1 1/8 cups water (80-90 F)
1 1/2 tsp salt
3/4 tsp sugar
3 cups bread flour
2 tbsp wheat germ
1 3/4 tsp yeast (active dry, instant or bread machine)
Instructions
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle and place in the bread maker. It is key to follow the order and measurement. Select the Dough/Pizza dough cycle and start.
When cycle is completed, remove the bread pan from the machine, punch the dough to deflate it and let it rest for 10 minutes.
Divide dough into 2. Shape each piece of dough into a long narrow baguette and place on a baking sheet that has been dusted with cornmeal. Cover loosely with plastic wrap and let rise 30 to 40 minutes.
While baguettes rise, place a pan of hot water on the bottom rack of the oven and preheat oven to 425°F.
Dust dough gently with additional flour. Make 4 diagonal slashes in each loaf about 1/4 inch deep using a serrated knife. Bake bread in preheated oven 25 to 30 minutes until browned and hollow-sounding when tapped.
Transfer bread to a wire rack to cool. Bread slices best when allowed to cool.
Bon appétit.
My journey in the kitchen 