Bread Machine Baguette Recipe

Then add the salt then flour and knead until no longer sticky.

Bread machine baguette recipe.

Rather the bread will be in the standard bread machine block shape. Preheat the oven to 450 f. Place the logs seam side down onto a lightly greased or parchment lined sheet pan or pans. Knead the dough by hand mixer or bread machine until smooth.

Place in an oiled bowl and allow to rise according to recipe instructions. Start machine on dough setting. The resulting bread is basically a bread machine white bread recipe that has been baked longer and has a thicker crust. Place ingredients in bread machine according to manufacturers directions.

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. At ten minutes brush loaves again with egg wash and rotate pans. You definitely do not need a bread machine for these simply combine the water yeast and sugar and allow to proof.

Combine the flour with the yeast mixture and knead for 5 7 min in mixer. A signature mark of a baguette is a series of diagonal slashes across the top after the bread has risen. This is an excellent recipe for french bread baguettes. If you want to make a french bread with a baguette shape please try the bread machine recipe on.

Or into the folds of a heavily floured cotton dish towel or couche. Do not add the salt with the flour. Scoring and baking. When dough cycle is complete remove dough with floured hands and cut in half on floured surface.

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. Fold the dough over onto itself several times. When the baguette is still fresh slice it down into thin rounds. Return it to the bowl cover and let rise until doubled in bulk again about 1 1 2 hours.

Then just slip the baguette slices into a zip top freezer bag and into the freezer they all go. Your goal is a 15 baguette so 16 allows for the slight shrinkage you ll see once you re done rolling. Taper each end of the log slightly to create the baguette s typical pointy end. Transfer it to a lightly greased bowl cover and let rise until doubled in bulk about 1 1 2 hours.

I ll often cut on the diagonal so there is more surface area to spread yummy things on. I rolled my dough out like others and made 2 baguettes. I use my kitchenaid and follow standard bread making procedures. When dough has doubled in size place in preheated oven and set timer for 10 minutes.

However the bread will not be in a baguette share.