Baguettes (abm)

Yield: 1 Servings

Measure Ingredient
1¼ cup WATER
1 teaspoon LEMON JUICE
1½ teaspoon SALT
3 cups BREAD FLOUR
2 tablespoons RYE FLOUR
2¼ teaspoon ACTIVE DRY YEAST

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 10x6 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 ¼" deep diagonal slashes at 2" intervals. Cover and let rise 1 to 1½ 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@...> on Jan 17, 1998

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