I've made 3 baguettes a day for many months now using this excellent recipe. My family loves it!
A few tips to consider-- to punch down the dough, just re-start the machine to knead for about a minute, then unplug the machine. Then let the dough rest for 6-10 minutes inside the bread machine. This relaxes the dough and makes it much more pliable for easy rolling.
Another little tip if you make bread often is to grease one side of a large piece of plastic wrap, to cover the loaves as they rise again. You can save the plastic wrap to re-use the next time by folding the greasy side in and tucking it into the freezer.
Also if you make this daily you can mix the egg yoke in a baggie or a small jar, to keep in the fridge to get two batches out of each egg. I just use my clean fingers to paint it on the loaves before baking.
We like a crusty loaf so I bake at 410 degrees for 19 minutes, spraying the inside walls of the hot oven with water just beforehand, avoiding the light and the heating element.
Lastly, to keep the crusts from going soft, I store the cooled loaves in paper bags.
1 user found this review helpful
Dec. 7, 2007