The preferred recipe is a 66% hydration and soft crust.
- 300 gm unbleached all purpose flour
- 200 gm water
- 1 tsp salt
- 1 tsp yeast
All ingredients into a bread machine and processed on the dough setting. Takes 1.5 hrs and constitutes the first rise. Then:
- Taken out of bread machine, divided in half, rolled into ball and let rest 15 min.
- Folded and rolled out into baguettes.
- Transferred to floured linen towel for second rise. About 1 hr.
- Transferred to baguette baking rack and scored.
- Baked about 10 min at 450 F.
Cooled at least an hour.
Makes two loaves.
*Start at least 4 hrs before needed.