7/22/2019 Beth Hensperger Recipe - Bread Lovers Bread Machine - Classic Baguettes

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2000 The Bread Lover's Bread Machine Cookbook

ClassicBaguettes

Makes2baguettes

Thebaguetteisatechnicallyanewshapeinthebreadworld;thelongonesappearedinParis

duringthe1930sinresponsetothepublicwantingmorecrustthancrumb. Thebread

machinemakesaFrenchbreadthatislightandairyduetothemechanicalactionofthe

kneadingblade,atypeofmixingthatjustcannotbereproducedbyhand. Italsoenablesthe

doughtostaymoister,thusgivingathin,crispcrust. ThisisaclassicFrenchbaguette

adaptedfromaJoeOrtizrecipedesignedforthefoodprocessorwhichisincrediblygoodfor

abreadmachinemixedhomeovenbakedversion. Youmusthaveabaguettetraytomake

theloaves;theyaretoosofttostandontheirownonabakingsheet. Ilovehowlongandthin

thebaguettesareaftertheyarebakedinaveryhotoven. AndIwasdelightedtobeableto

tearintoahotloafandhavecrumbsshatteronthecounter. Perfect! exclaimedmy

neighborswhenIbroughtthemastillhotwand.

11/2and2poundloaves

11/2cupswater

31/4cupsunbleachedallpurposeflour

2teaspoons

gluten

with

powdered

vitamin

C

added

13/4teaspoonssalt

21/2teaspoonsbreadmachineyeast

1. Placealltheingredientsinthepanaccordingtomanufacturersinstructions. Programfor

theDoughcycle;pressStart. Doughballwillbesticky. Donotaddanymoreflouratthis

point.

2. Greasetwo18inchlongby2inchwidebaguettetraycradles. Attheendofthecyclewhenthedoughhasrisen,themachinewillbeep. Turnoffthemachine,immediatelyremove

thebreadpanfromthemachine,andscrapethewetdoughoutwithadoughcardontoa

flouredworksurface. Kneadafewtimeswithyourdoughcardtoincorporatejustenough

flour,nomorethan1/4cup,sothatthedoughisnotinapuddleandyoucanshapethe

7/22/2019 Beth Hensperger Recipe - Bread Lovers Bread Machine - Classic Baguettes

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2000 The Bread Lover's Bread Machine Cookbook

loaves. Youwantthisdoughtostayaswetaspossible. Dividethedoughinto2equal

portions.

3. Flatteneachportionintoathin10by6inchrectanglewiththepalmofyourhand. Startingatthelongend,rolleachup,usingyourthumbstohelprolltightly.Withthe

sideofyourhand,defineadepressionlengthwisedownthecenterofthedough. Repeatedly

foldthedoughoverinthirdstomakeatightlogandpinchseamstoseal. Stretcheachlogby

rollingitonthetablebackandforthwithyourpalmsafewtimesuntilabout15inches

long. Gentlytransfer,seamsidedown,tothepreparedpan. Stretchthelogtofitthepan,18

incheslong.Nodoughwillhangovertheendsofthepans. Coverlooselywithacleantea

towelandletriseatroomtemperatureuntiltwoandahalftimesitssizeinbulk,about1

hour.

4.Withasmall,sharpknife,slashthesurface3or4timesonthediagonal,nomorethan1/4

inchdeep. Thismustbedonegently,asthedelicatedoughwilldeflateslightly. Recoverand

preheattheovento450,linedwithabakingstoneortilesonthecenterrack.

5. Lightlybrushthetopswithcoldwater. Placethepandirectlyonthestoneandbakefor20

to25minutes,oruntilthesurfaceoftheloavesareadeepgoldenbrownandsoundhollow

whentappedwithyourfinger. Removetheloavesfromthepansimmediatelytoacooling

rack.Eat

hot

or

within

2hours.