Classic French Baguette (3lb Bread Machine Recipe)
Achieve bakery-quality French baguettes (3lb Bread Machine Recipe) with a crisp crust and airy interior using your bread machine. This recipe mimics traditional techniques with machine convenience, perfect for sandwiches or alongside soups.
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Servings: 12
Calories: 1990kcal
Cost: 2
Equipment
- Baking stone or steel (optional)
- Sharp razor or lame for scoring
Ingredients
- 2 ½ cups 600ml warm water (105-110°F)
- 4 cups 520g bread flour
- 2 cups 260g all-purpose flour
- 2 tsp 12g fine sea salt
- 1 tbsp 12g sugar
- 2 ¼ tsp 7g instant yeast
Instructions
- Add ingredients to bread machine pan in order listed (liquid first, yeast last).
- Select "French Bread" cycle or "Basic" with medium crust setting.
- After final knead (about 20 min in), pause to check dough consistency - should be slightly tacky but not sticky.
- When cycle completes, immediately remove loaf to cooling rack.
- For extra crispness: Preheat oven to 450°F with baking stone. Spritz loaf with water and bake 5-7 minutes.
Notes
Replace 1 cup water with beer for deeper flavor
Brush with egg wash before baking for glossy crust
Add 1 tsp diastatic malt powder for better browning
For sourdough version, replace 1 cup flour with active starter
Mix in ½ cup chopped olives for Provençal twist
Nutrition
Calories: 1990kcal
