AuthorSteve Nubie
French baguettes are a classic style of French bread with a long, skinny shape and a very crispy crust. Baguettes should be eaten after baking because they tend to harden if kept overnight although you could try wrapping them in a plastic bag or freezing them if you must.
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. A signature mark of a baguette is a series of diagonal slashes across the top after the bread has risen.
Place ingredients in bread pan as indicated by recipe. Select the Dough cycle, and Start.
Dough will be sticky and wet once cycle is completed, resist the temptation to add more flour.
Place dough on a lightly floured board, cover with a large bowl or a towel, and let rest for 15 minutes.
Cut into 2 pieces, and form each into a 3×14-inch oval. Place loaves on prepared baking sheet lined with parchment paper. Cover, and let rise for approximately 40 minutes. Preheat oven to 425 degrees F (220 degrees C).
Cut diagonal slashes in the dough, and then place loaves in the oven on the middle rack. Bake for 25 to 30 minutes.
During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust if you like.
Ingredients
Directions
Place ingredients in bread pan as indicated by recipe. Select the Dough cycle, and Start.
Dough will be sticky and wet once cycle is completed, resist the temptation to add more flour.
Place dough on a lightly floured board, cover with a large bowl or a towel, and let rest for 15 minutes.
Cut into 2 pieces, and form each into a 3×14-inch oval. Place loaves on prepared baking sheet lined with parchment paper. Cover, and let rise for approximately 40 minutes. Preheat oven to 425 degrees F (220 degrees C).
Cut diagonal slashes in the dough, and then place loaves in the oven on the middle rack. Bake for 25 to 30 minutes.
During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust if you like.
I like it! Resisted the urge to add more flour! Turned out great. I did add 10 grain cereal one time for a multigrain loaf. Also fine.
Making it for the fourth time. Thanks.
Thanks, Lynda
That’s so nice to hear.
Steve