Make the dough in the machine and bake in the oven. Takes about 4 hours total. I like the weight measurement for the dry ingredients. It helps me make it perfectly every time.
1-1/4 cups water
1 tsp. lemon juice
480g flour
6g salt
4.5g active dry yeast
Directions:
Place the ingredient in a bread machine, set to the "Dough" cycle.
When the dough cycle is done, remove the dough and divide into 2-3 pieces, and shape each into into a ball. Let sit on a floured surface, covered with a damp cloth for 20 minutes.
Flatten the dough to about a 6”x 8” oval. Fold the dough in half lengthwise, and seal. Flatten it slightly, and fold and seal again. Gently roll each one into a baguette loaf
Place the baguette loaves onto a baking pan (sprayed with cooking spray), cover with a damp cloth and allow the loaves to rise until they have doubled in size (about 50-60 minutes).
Preheat oven to 475°F.
Make 3-5 cuts on each baguette with a sharp knife and sprinkle with water.
Bake until golden brown (about 30 minutes).
