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."
Yield: 12 servings ( Serving Size: 1 slice )
Community Recipe from
Share Your Personal Recipes
You can now share your personal recipes with the MyRecipes Community by making a new or existing recipe "Public".
Go to My Recipe File
Ingredients
- 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
Preparation
- 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
June 2012
This recipe is a personal recipe added by kitchenwitchCO and has not been tested or endorsed by MyRecipes.
Improved food processor baguettes Recipe at a Glance
- COURSE: Breads
More Recipes for Main Dishes
-
Best Carrot Cake
Southern Living -
Classic Beef Pot Roast
Cooking Light -
Classic Baked Macaroni and Cheese
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy