Improved food processor baguettes
From http://www.thefreshloaf.com/node/21863/food-processor-baguettes. A blog at The Fresh Loaf, a great resoure for bakers. To quote " The next batch was a blend of the Mark Bittman recipe from How to Cook Everything, and the Charles Van Over food processor recipes."
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- 500 grams bread flour
- 10 grams wheat germ
- 1/2 teaspoon(s) SAF yeast or I tsp active dry yeast
- 1/2 teaspoon(s) salt
- 364 grams warm water
- Mixed in food processor with metal dough blade for 30 sec. Dough temp was 95F after the mix and was sticky to the touch.
- 4 hours Bulk fermentation then divide and preshape to small torpedoes.
- Rest 15min then shape
- Proof en couche (parchment paper) 90 min
- Bake at 480F for 22 min with steam for the first 10 min
This recipe is a personal recipe added by kitchenwitchCO and has not been tested or endorsed by MyRecipes.
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Improved food processor baguettes Recipe at a Glance
- COURSE: Breads