Snapguide
STEPS
INGREDIENTS
Add hot water to mixing bowl.

Add hot water to mixing bowl.

Add the dry yeast.

Add the dry yeast.

Add in the flour.

Add in the flour.

Mix with a wooden spoon until the ingredients are incorporated.

Mix with a wooden spoon until the ingredients are incorporated.

Add salt.

Add salt.

Mix with a dough hook.

Mix with a dough hook.

Do this until wet dough pulls away from the sides and forms a ball.

Do this until wet dough pulls away from the sides and forms a ball.

Knead bread dough into a ball.

Knead bread dough into a ball.

Place in a greased bowl to rise.

Place in a greased bowl to rise.

Cover and seal with plastic wrap for 2 hours at room temp.

Cover and seal with plastic wrap for 2 hours at room temp.

Take dough and knead for a second time for 3 min.

Take dough and knead for a second time for 3 min.

Return back to greased bowl to rise for an additional 1.5 hours.

Return back to greased bowl to rise for an additional 1.5 hours.

Preheat oven to 400F (204C).

Preheat oven to 400F (204C).

Shape dough into baguettes.

Shape dough into baguettes.

Allow to rest on a covered pan for 5 minutes before baking.

Allow to rest on a covered pan for 5 minutes before baking.

Mark dough with desired slash lines.

Mark dough with desired slash lines.

Bake for 25 min at 400F (204C) in the Alto-Shaam CT Express.

Bake for 25 min at 400F (204C) in the Alto-Shaam CT Express.

Baguettes will be golden brown.

Slice up and serve!

Slice up and serve!

  • 6.0c Bread or unbleached flour
  • 2.0 Packages of dry yeast
  • 1/2c Hot water
  • 2.0tsp Salt