Baguettes

BAGUETTES

1 1/4 C (300ml) water

1 tsp (5ml) lemon juice

3 3/4 C (480g) bread flour

1 tsp (5.6g) salt

1 1/2 tsp (4.2g) active dry yeast

Follow Zojirushi dough coarse instructions.

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.

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.

Cool and serve