Last updated 6/12/2012 1:05:51 AM. Recipe ID 31039. Report a problem with this recipe.
Title: Baguettes (abm)
Yield: 1 Servings
1 1/4 c WATER
1 ts LEMON JUICE
1 1/2 ts SALT
3 c BREAD FLOUR
2 tb RYE FLOUR
2 1/4 ts ACTIVE DRY YEAST
Select dough cycle. When complete, punch dough down by starting bread
machine, let stir a few seconds, then stop machine. Place on floured
work surface and let rest five minutes. Divide into two balls. Roll
each into 10x6 rectangle. Fold dough in half lengthwise, then fold
again. Pinch seams together. Place seam side down on baker's peel
sprinkled with cornmeal. Cut top of loaf with 1/4" deep diagonal
slashes at 2" intervals. Cover and let rise 1 to 1 1/2 hours. Preheat
oven and baking stone to 450øF. Sprinkle stone with cornmeal.
Transfer dough from peel to stone. Bake for 22-28 minutes. Create
steam for a crispy crust. NOTE : If using a baking sheet, rather than
a baking stone, sprinkle with cornmeal before placing dough on pan,
then cover and let rise.
This recipe is from THE ULTIMATE BREAD MACHINE COOKBOOK by Tom
Lacalamita. I noticed in an earlier post, a comment about using lemon
juice. Many of the recipes in his book call for lemon juice, I think
it really makes a difference. I often add it to my recipes. Also,
dont' omit the rye flour. Although it's a small amount, the rye lends
a wonderful texture to the bread. This is excellent bread...with or
without a banneton!
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