Cuisinart DLC-2011N manual Variation, To make baguettes

Basic Artisan Bread

(variation)

To make baguettes

Makes three, about 14 inches long.

When risen, scrape the dough onto a lightly floured work surface. Divide the dough into three equal pieces; shape into rough balls. Let rest, covered with plastic wrap, 15 to 20 minutes. Sprinkle a sheet of canvas or a heavy linen cloth lightly with flour.

Flatten into 4 x 5-inch rectangles. From the far side, fold a little over 2/3 of the way toward you; use the heel of your hand and press the folded edge to seal. Turn the dough 180˚; fold over the other long edge 2/3 of the way, then seal with the palm of your hand. Fold the log in half lengthwise, using your thumbs to create tension on the surface of the log. Use fingertips to seal the dough into a taut cylinder. Place both hands on the center of the log; with fingers spread, use light, uniform pressure to roll the dough back and forth to create a long snake, about 14 inches. Transfer the baguettes, seam side up, to the floured cloth. Fold the cloth up to form channels in which each loaf will rise. Cover with plastic wrap and let rise for 30 to 45 minutes, until the dough increases in size by 50 percent.

Gently transfer the loaves seam side down onto a baker’s peel or the back of a baking sheet dusted with cornmeal. Sprinkle the tops with flour. Use a serrated knife to score several diago- nal slices on each loaf. Bake as for the round loaves, 20 to 25 minutes, until the crust is a deep mahogany color and the loaves sound hollow when tapped on the bottom. The internal temperature of the bread will be 205˚ - 210˚F when tested with an instant read thermometer. Remove from the oven and place on a rack to cool completely before slicing or storing.

Nutritional analysis per 2-ounce serving:

Calories 139 (3% from fat) • pro. 5g • carbo. 29g • fat 0g

sat. fat 0g • chol. 0mg • sod. 377mg • fiber 0g

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