Ingredients (for BB-CEC20):
- 1-1/4 cups (300mL) water
- 1 tsp. (5mL) lemon juice
- 3-3/4 cups (480g) bread flour
- 1 tsp. (5.6g) salt
- 1-1/2 tsp. (4.2g) active dry yeast
Following the instruction manual, prepare the dough using the ingredients listed.
When the DOUGH course completes, remove the dough and divide into two, and shape into a ball. Cover with a damp cloth and let rest for 20 minutes.
Flatten each dough to about a 6”x 8” oval. Fold the dough in half lengthwise, and seal the edges. Flatten it slightly, and fold and seal again. With the seam-side down, cup your fingers and gently roll the dough into a 12” log (11” for BB-HAC10 model).
Place the logs onto a baking pan (lightly greased or parchment-lined), cover with a damp cloth and allow the loaves to rise till they have doubled in size (about 40-60 minutes). Preheat your oven to 470°F.
Using a sharp knife, make 3-5 slashes on each baguette and spritz with water. Bake for 30 minutes or until golden brown.
Let bread cool and serve.