French Baguettes

January 21, 2008 at 6:00 pm Leave a comment


French Baguette

14 oz Bread Flour
8 oz Water
.25 oz Yeast
.2 oz Salt
.75 oz Wheat Germ

Straight Dough method.

Dough produces two loaves. Half the dough and form into two long baguettes. Score each loaf 5 times. Bake in baguette pan or on a sheet pan until golden brown color is achieved. Steam once when first placing in the oven and again ten minutes later.


Entry filed under: bread, Recipe.

Pain De Mie Whole Wheat Bread

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