Bread Machine Baguettes
This recipe for French baguettes in a bread machine is designed for the EmerilWare Bread Maker. I followed the instructions on the machine, and in under 3 hours, we had wonderful baguettes that I served with bruschetta I made from homegrown tomatoes, basil, garlic, salt, pepper, and olive oil. I served them with a nice Italian Pinot Grigio, and we had a wonderful evening.
This recipe for French baguettes in a bread machine is designed for the EmerilWare Bread Maker. I followed the instructions on the machine, and in under 3 hours, we had wonderful baguettes that I served with bruschetta I made from homegrown tomatoes, basil, garlic, salt, pepper, and olive oil. I served them with a nice Italian Pinot Grigio, and we had a wonderful evening.
- Carbohydrate 4.41775 g
- Cholesterol 0 mg
- Fat 13.5805 g
- Fiber 0.3675 g
- Protein 0.67025 g
- Saturated Fat 1.8744925 g
- Serving Size 1 1 Serving (65g)
- Sodium 4.7 mg
- Sugar 4.05025 g
- Trans Fat 0.3906575 g
- Calories 139 calories
Step-by-step
- Pour water, salt, sugar, and olive oil into bread pan. Add flour and buttermilk powder. Sprinkle yeast over the top and initiate Program #9.
- At the end of the cycle, when you hear the beep (~1 hr, 20 min into program) , open the machine and take out the dough. Divide it into 4 equal parts and shape the baguettes into the pans. Make several deep cuts in them with the finishing blade or a sharp knife.
- Place the baguette cooking rack back into the machine in place of the bread pan and press On/Off button to resume baking.
Removing the dough exactly when the machine signals at the eighty-minute mark prevents over-fermentation that causes dense crumb structure. Bread flour contains roughly twelve to fourteen percent protein, providing the necessary gluten network for a crisp crust, whereas all-purpose flour yields a softer, less structural bite. Weighing flour on a digital scale rather than scooping with a measuring cup stops excess packing, which ruins the hydration ratio specified by the three-quarter cup liquid measure. Scoring the shaped dough deeply before the final bake allows gases to escape uniformly, preventing uneven blowouts along the sides of the loaf. Traditional French baguettes rely on high heat and steam injection to blister the exterior, so spritzing the baking rack environment with water assists crust development. Storing baked loaves inside paper bags maintains crispness for twenty-four hours, whereas plastic traps residual moisture and softens the crust within minutes. Economical baking relies on utilizing exact pantry measurements to avoid wasted batches.
