1 cup water
4 cups flour
1 tsp. sea salt
1 tsp. active dry yeast.
Add to bread machine and choose Dough Only function. When cycle completes remove from machine and put in a lightly oiled bowl and cover. Allow to rise an 1 1/2 hrs. Punch down.
Rest dough for 10 minutes. Divide dough into portions for baguettes. Determine how long you want them and then the width to calculate how many baguettes you can make.
Width will double while rising after shaping, so take that into consideration for final sizing.
Place shaped baguettes on parchment paper lined cookie sheets, allow to double in size, then bake as directed below.
Place an oven-safe dish with at least 2 cups of hot water into the bottom of the oven. Turn the heat to 350 degrees F. When oven is ready, quickly (to avoid losing more moisture than you want to) move the cookie sheets into the oven’s middle racks and allow to bake for about 20 minutes, more or less as needed, until baguettes are golden and have a hollow sound when bottom is tapped.
1 1/4 Cups Water (additional liquid, as needed at around 5 beeps)
1 1/2 Teaspoons Salt
3 Tablespoons Butter, cut into small pieces
1 Tablespoon Sugar or Honey
4 Cups Spelt Flour (addition flour, as needed at around 5 beeps)
1 1/2 Teaspoons Active Yeast
Put ingredients into bread machine pan in order of recipe. Choose White Bread as the cycle, Large for loaf size, Light for crust color.
White Spelt flour (as well as whole spelt flour) requires less liquid in bread recipes, compared to other wheat flours.
I prefer to use less liquid rather than less flour in recipes.
1 tsp. Sea Salt
1 tsp. active dry yeast
3 cups White Spelt Flour
3/4 cup water (+more, as needed)
Add sea salt and active dry yeast to the flour. Mix well. Add water slowly and when dough forms into a ball easily, cleaning sides of bowl, knead for awhile longer until it’s very pliable and conditioned, not tacky or too dry. Add water or flour by Tablespoon as needed.
Slowly add water while mixing with spoon or in bread machine or stand mixer, once all water is added, depending on dough consistency, add more water or flour a Tablespoon at a time until dough is pulling away from bowl edge and not sticky, but pliable and can form a ball.
Let rise an hour, then punch down. Allow to rise again until doubled.
Punch down, allow to rest for 10 minutes, then form into two pieces, roll into long ropes and put onto parchment paper lined cookie sheet, allow to double in size, then slash across several times down each baguette with a sharp knife.
Bake in 350F oven for 25 minutes, or until lightly browned and sounds hollow when tapped on bottom.
For crispy crust, while pre-heating oven put an oven-able container of hot water on the bottom of the oven. In a fast motion get the cookie sheet into the oven when it’s to 350F and quickly close the door.