Bag the Baguette!
3/4 cup (180 mnl) unsweetened soy or other nondairy milk, heated to 100°F (38°C)
2 tablespoons (28 g) nondairy butter
1 cup (120 g) whole-wheat flour
1 cup (120 g) bread flour
2 tablespoons (18 g) vital wheat gluten
2 tablespoons (24 g) Sucanat
1 teaspoon fine sea salt
1 1/2 teaspoons bread machine yeast
1/2 teaspoon canola oil, to coat bowl
1/2 cup (120 ml) boiling water
1 tablespoon (14 g) baking soda
1/2 teaspoon canola oil, to coat bowl
In a medium bowl, combine milk and butter.
In a large bowl, combine flours, gluten, Sucanat, salt, and yeast.
Stir wet ingredients into dry.
Transfer to a lightly floured surface and knead for about 8 to 10 minutes, until the dough is smooth and pliable, adding more flour if the dough is too wet. Shape into a ball.
Lightly coat a large bowl with oil, turn dough around to coat. Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.
Prepare a large baking sheet with parchment paper, a silicone baking mat, such a Silpat, or grease with a little oil.
Punch down dough. Divide in two equal portions, shape into baguettes, placing them on prepared baking sheet.
Combine boiling water with baking soda. Brush on tops and sides of the baguettes.
Loosely cover with plastic wrap, let rise for another 40 minutes.
Preheat oven to 375°F (190°C, or gas mark 5).
Bake for 16 minutes, until the baguettes are golden brown and sound hollow when the bottom is tapped. Let cool on a wire rack.
Yield: 2 small baguettes
recipe index « have cake, will travel! said,
October 9, 2007 at 2:26 pm
[...] little bag…uettes nooch oatmeal bundles o’carbs pumpkin buns dark rye whole wheat bread hodgepodge bagels double mustard beer bagels kamut bread peanut butter bagels pumpkin bagels pesto bread agave bran bread oatmeal beer bread beer bread ballons rye bread coconut pecan swirl loaf & PB loaf with Jelly swirl ww oatmeal bread mini coconut bread italian bread whole wheat rye bread currant oatmeal bread Peanut Butter Bread Another Simple Machine Bread Granola Bread Potato Walnut Bread Wild Rice Stix half and half germy bread pumpkin whole wheat bread [for bread machine] cranberry orange quick bread beer bread quick-rise potato bread [for bread machine] focaccia shake your bun-bun [...]
Chris said,
October 9, 2007 at 4:01 pm
Wow Celie,
What a gorgeous baguette…really looks professional! bet it tasted delish! Bravo for you….
You certainly are an eager beaver working through the night to offer so many yummies on your blog!
I will copy this one down to make, although it’s really got to go a long way to top your pumpkin bread… that one is really our favorite.
Reply
Chris said,
October 9, 2007 at 4:04 pm
Wow Celine,
What a gorgeous baguette…really looks professional! bet it tasted delish! Bravo for you….
You certainly are an eager beaver working through the night to offer so many yummies on your blog!
I will copy this one down to make, although it’s really got to go a long way to top your pumpkin bread… that one is really our favorite.
Reply
Celine said,
October 9, 2007 at 5:40 pm
thank you so much Chris!! ha, an eager beaver eh? nah, since my nights are basically my days it’s no different from when others bake their own goodies.
yeah that pumpkin bread is really a favorite over here too, along with the peanut butter one. both are usually gone within a day of being baked! shame on our tummies. :)
Reply
VeggieGirl said,
October 9, 2007 at 6:48 pm
J’aime des baguettes. Ceux-ci semblent délicieux, Celine!
How am I doing? ;0)
Reply
caty said,
October 9, 2007 at 9:39 pm
Wow! Looks really professional (and really delicious). Thanks for the recipe.
Reply
Vegan_Noodle said,
October 10, 2007 at 3:09 am
Yay, no bread machine! Although I’ve been considering getting one because of all your bread recipes…
Reply
Deb Schiff said,
October 10, 2007 at 12:05 pm
Hey Celine,
What’s the difference between instant yeast and bread machine yeast? I don’t own a bread machine, so I’ll need to work it in my mixer and let it rise manually. Thanks for stopping by my blog, too! Looking forward to seeing how your PB cookies turn out.
d.
Reply
Celine said,
October 10, 2007 at 12:17 pm
Hi Deb!
you can absolutely use instant yeast instead of bread machine yeast, in the same quantity.
it would appear they’re basically all the same when called instant, quick rise, and bread machine yeast. the only one that’s different is obviously active dry yeast in the sense that it needs to rise twice, when a double rise is not entirely necessary with the more rapid ones.
I hope this answer your question! I obviously need more coffee and am not 100% eloquent yet. feel free to ask if you need any clarification.
Liz: you’re doing great! and I am not surprised!
you should go for it, A. I looooooooooooove kneading bread [I always have trouble making myself stop] but there’s definitely a great side to having bread dough rise in a perfect environment when the weather gets humid and cold, like it’s going to over here in a few months.
Reply
Hilary said,
October 11, 2007 at 12:01 am
mmm, baguettes are so great! i wish i knew french. i’m in 4th year spanish.. haha.
Reply
Celine said,
October 11, 2007 at 11:00 am
Spanish is probably more useful in the States than French would be. except if you were to move to Montreal of course. ;p
Reply
Mlle. Alexis M. said,
October 13, 2007 at 3:20 pm
This recipe looks so good, I can’t wait to try it out! Hurrah for no bread machine! :)
Reply
melisser said,
October 14, 2007 at 9:10 am
Mmm, that looks SO good!
Reply
Recipe Index « have cake, will travel! said,
December 29, 2007 at 4:54 pm
[...] Bread No Marg, No Sugar Whole Wheat Bread Whole Wheat Bread Sauerkraut Rye Bread Baguette Oatmeal Bundle O’Carbs Dark Rye Whole Wheat Bread Kamut Bread Peanut Butter Bagels Pumpkin [...]
Kat said,
January 4, 2009 at 5:03 pm
Tried this bread tonight…and actually decided stuffing the baguettes with roasted garlic. They came out wonderfully! I think I’m hooked on your recipes, or maybe just rediscovered that I love kneading dough, too!
Reply