Free Recipe Baguettes (Abm)
Recipe Type: Free Misc Recipes Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Baguettes (Abm) Recipe
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
Baguettes (Abm) Preparation
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 10×6 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! Posted to Digest bread-bakers.v098.n006 by Janis Russell <janis@ethos.net> on Jan 17, 1998
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