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Community Recipe
from [kitchenwitchCO]

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 )


  • 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

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Improved food processor baguettes Recipe