Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, easy baguette using a bread machine or a stand mixer. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Easy baguette using a bread machine or a stand mixer is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Easy baguette using a bread machine or a stand mixer is something which I have loved my whole life. They’re nice and they look wonderful.

A french baguette recipe that you can use in your bread machine or for hand kneading. We have tried many recipes and this recipe, by far has produced the. Baguettes; an iconic French bread best known for romantic dinners paired with wine and cheese. Stir them together, then let it stand for five minutes while the yeast activates and begins to foam.

To get started with this recipe, we must prepare a few ingredients. You can cook easy baguette using a bread machine or a stand mixer using 11 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Easy baguette using a bread machine or a stand mixer:

1. Prepare strong flour*
2. Get plain flour (or wholemeal flour, strong flour)
3. Make ready malt powder (or 3 g sugar) (0.5-0.75%) (1g)
4. Prepare warm water (not ml)* (65%) (97.5g)
5. Prepare salt (1.5%) (2.25g)
6. Prepare dry yeast (1%) (1.5g)
7. Prepare 【Example of using 100% hydration starter dough】
8. Get active 100% hydration starter dough
9. Get strong flour (160g-50g=110g)
10. Get warm water (130g-50g= 80g)
11. Make ready The rest of the ingredients remain the same (no dry yeast)

The dough was dry–baguette dough should be wetter than your average dough. I love my bread machine and I am the bread maker! So here is one of my Casa Vento Famous and Incredibly Easy French Baguette Bread Machine Recipes! The ONLY flour I use to make bread in my bread machine is King Arthur.

Steps to make Easy baguette using a bread machine or a stand mixer:

1. Heat the water in a microwave 20 seconds to make it warm. Or heat it up in a saucepan. Please never make it too hot as yeast will die over 60 degrees. Around the temperature of bath would be perfect. If it is too hot, leave it till it becomes warm.
2. Add yeast (or starter dough) and all other ingredients except salt in the bread machine pan and add warm water and mix them manually. You can find the recipe of Raisin yeast starter and starter dough at https://cookpad.com/uk/recipes/13322647
3. Knead for about 10 mins with a stand mixer using a kneading hook or bread machine to knead. Add salt after several minutes later (in the halfway). The total kneading time will depend on your machine. If you are using a stand mixer, knead well here until the dough becomes stretchy and gluten is formed. When gluten is formed, you touch the dough and it doesn't stick to bowl and become one. If you stretch it becomes a very thin sheet.
4. If you are using a bread machine, you could put the salt(!) in the yeast dispenser (adding salt later method) or add salt after kneading for several minutes in its cycle. When you put salt in the yeast dispenser, please clean it very well with a dry cloth before you put yeast next as salt interfere with the yeast.
5. Cover it with cling film and leave it for 60-70 mins until it becomes about twice. If you use proofer, about 40 mins at around 30℃ with proofer mode (humid).
6. Test the fermentation with a finger coated by flour. If it is the hole remains, the first fermentation has been done. After having tested the fermentation, take out the dough and punch it down.
7. Divide the dough into 2 and leave for about 15 mins to rest.
8. Shape each piece into a flat rectangle, roll up 2/3 tightly, seal the edges well and taper ends. Place the dough the stuck parts as down on the baguette tray or baking sheet.
9. Allow it to rise until double size on the baking paper or tray. Leave around 45 mins depending on the room temperature.
10. Start to preheat at the highest temperature of your oven (Mine is 250℃ and it needs about 10 mins to preheat.)
11. Using a sharp knife or a curved cutter, make 3 or 4 diagonal cuts with about 0.5cm deep across the top of the loaves. Spray water on to the dough and around the dough well. Steam will create the crust. Or pour about 30ml of hot water in a baking tray underneath the loaves in the oven.
12. Reduce the temperature to 230 and put the dough into the oven. Bake at least 230℃ for about 15-20 mins or until golden brown. I baked them at 230℃ for 8 mins first and reduce to 200℃ for further 7-12 mins depends on the shapes and oven.

So here is one of my Casa Vento Famous and Incredibly Easy French Baguette Bread Machine Recipes! The ONLY flour I use to make bread in my bread machine is King Arthur. This company produces hands-down the best bread machine flour. In this tutorial, we learn how to make French baguettes using a bread machine. I made the bread in my photo using Robin Hood Multigrain bread flour, I love that flour because it has a mix of different seeds.

So that’s going to wrap it up with this exceptional food easy baguette using a bread machine or a stand mixer recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!