Baguette

By RoketJSquerl

Ingredients

• Ingredients (for 1-lb. breadmaker):
• 2/3 cup (160mL) water
• 1/2 tsp. (2.5mL) lemon juice
• 2-1/3 cups (280g) bread flour
• 1/2 tsp. (2.8g) salt
• 1 tsp. (2.1g) active dry yeast
• This recipe was developed for the Home Bakery Mini Breadmaker (BB-HAC10). Adjustments may be required for baking this bread in other models of the Home Bakery.

Details

Preparation time 70mins
Cooking time 100mins
Adapted from zojirushi.com

Preparation

Step 1

Following the instruction manual, prepare the dough using the ingredients listed.


When the DOUGH course completes, remove the dough and divide into two, and shape into a ball. Cover with a damp cloth and let rest for 20 minutes.


Flatten each dough to about a 6”x 8” oval. Fold the dough in half lengthwise, and seal the edges. Flatten it slightly, and fold and seal again. With the seam-side down, cup your fingers and gently roll the dough into a 11” log.


Place the logs onto a baking pan (lightly greased or parchment-lined), cover with a damp cloth and allow the loaves to rise till they have doubled in size (about 40-60 minutes). Preheat your oven to 470°F.


Using a sharp knife, make 3-5 slashes on each baguette and spritz with water. Bake for 30 minutes or until golden brown.


Let bread cool and serve.