Food recipes
Baguettes (Abm) Recipe
Baguettes (Abm) Recipe Ingredients: water, bottled, generic lemon juice, raw salt, table wheat flours, bread, unenriched wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry Directi...
Baguettes (Abm) Recipe
Ingredients:
water, bottled, generic
lemon juice, raw
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
Directions:
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 min.
Divide into two balls.
Roll each into 10x6 rectangle.
Fold dough in half lengthwise, then fold again.
Healthy pinch seams together.
Place seam side down on baker's peel sprinkled with cornmeal.
Cut top of loaf with 1/4" deep diagonal slashes at 2" intervals.
Cover and let rise 1 to 1 1/2 hrs.
Preheat oven and baking stone to 450 F. Sprinkle stone with cornmeal.
Transfer dough from peel to stone.
Bake for 22-28 min.
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.
NOTES :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 in it to my recipes.
Also, do not 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 possibly without a banneton!
Ingredients:
water, bottled, generic
lemon juice, raw
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
Directions:
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 min.
Divide into two balls.
Roll each into 10x6 rectangle.
Fold dough in half lengthwise, then fold again.
Healthy pinch seams together.
Place seam side down on baker's peel sprinkled with cornmeal.
Cut top of loaf with 1/4" deep diagonal slashes at 2" intervals.
Cover and let rise 1 to 1 1/2 hrs.
Preheat oven and baking stone to 450 F. Sprinkle stone with cornmeal.
Transfer dough from peel to stone.
Bake for 22-28 min.
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.
NOTES :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 in it to my recipes.
Also, do not 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 possibly without a banneton!