Bread Machine Baguette Recipe

Tips tricks for french bread i ve learned over the years.

Bread machine baguette recipe. Scoring and baking. You definitely do not need a bread machine for these simply combine the water yeast and sugar and allow to proof. When dough has doubled in size place in preheated oven and set timer for 10 minutes. Place in an oiled bowl and allow to rise according to recipe instructions.

A signature mark of a baguette is a series of diagonal slashes across the top after the bread has risen. Start machine on dough setting. Whenever we want a slice of crusty french bread we just pull out what we need. At ten minutes brush loaves again with egg wash and rotate pans.

When dough cycle is complete remove dough with floured hands and cut in half on floured surface. Place ingredients in bread machine according to manufacturers directions. Then add the salt then flour and knead until no longer sticky. Place a rectangular cake pan or another type of high sided pan on the bottom rack to heat and adjust the top rack halfway up.

If you want to make a french bread with a baguette shape please try the bread machine recipe on. Fold the dough over onto itself several times. Remove dough hook cover work bowl and let sit 15 minutes. However the bread will not be in a baguette share.

I rolled my dough out like others and made 2 baguettes. I use my kitchenaid and follow standard bread making procedures. The resulting bread is basically a bread machine white bread recipe that has been baked longer and has a thicker crust. Then just slip the baguette slices into a zip top freezer bag and into the freezer they all go.

This bread starts with the basic baguette recipe in the bread machine and is then shaped and finished before being baked in the oven on a baking sheet topped with parchment paper. Take each half of dough and roll to make a loaf about 12 inches long in the shape of french bread. Combine the flour with the yeast mixture and knead for 5 7 min in mixer. Taper each end of the log slightly to create the baguette s typical pointy end.

Or into the folds of a heavily floured cotton dish towel or couche. Return it to the bowl cover and let rise until doubled in bulk again about 1 1 2 hours. Rather the bread will be in the standard bread machine block shape. Place the logs seam side down onto a lightly greased or parchment lined sheet pan or pans.

Transfer it to a lightly greased bowl cover and let rise until doubled in bulk about 1 1 2 hours. Do not add the salt with the flour. Knead the dough by hand mixer or bread machine until smooth. When the baguette is still fresh slice it down into thin rounds.

Preheat the oven to 450 f.