Title: Baguettes (abm)
 Categories: None
      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!