Hard-Crusted Baguette
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Gluten-Free Dairy-Free Egg-Free Vegan Soy-Free Nut-Free Corn-Free

Slice these French Bread baguettes into rounds for spreads, slice length-wise for sandwiches, or rip it apart and eat as-is!

Ingredients
Directions

    MIXING:

    Scoop and level pizza mix in dry measuring cup, don’t pack.

    Using a stand mixer with paddle attachment or mixing by hand, combine dry mix, yeast, water and oil. Mix on medium for 15 to 30 seconds until dough is completely combined. Dough will look sticky. Scrape down dough in bowl into a ball, lightly oil the top, cover with plastic wrap and let rise for 1 to 2 hours, or until doubled (dough can be put into refrigerator overnight and baked the next day after warming to room temperature).

    FORMING:

    With oiled or floured hands, remove dough and shape into one or two long baguettes on parchment or greased baking sheet. Make shallow slashes along the top before baking.

    BAKING:

    Place rack in top third of oven, and if desired place pizza stone on rack. Pre-heat oven to 475°. Place baguette(s) directly on preheated pizza stone or on parchment covered baking sheet.

    Bake for 30 to 35 minutes for large, and 20 to 25 minutes for small baguettes.

    Chef's Notes:

    You can mix in sun-dried tomatoes, olives or herbs to the dough before letting it rise.

    If the dough seems sticky, sprinkle flour onto the parchment paper and flour hands before working with the dough rather than using oil on fingers.

    © Pamela's Products, Inc.

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amazing recipe 12/343/2019 12/10/2019
any guidance or directions for freezing the dough for future quick bakes?
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Try this: make the dough as directed, allow to rise, and place dough on sprayed parchment on a cookie sheet. Shape the dough into loaves or put dough into baguette pan that has been sprayed or use parchment paper to line it. Place cookie sheet or baguette pan in freezer. When frozen, you can put the loaves into a plastic bag and store them. When ready to bake, unwrap and allow to warm up slightly while oven preheats.
Also, you could par-bake the loaves -- bake them until outside is slightly browned. Let cool, freeze. Bake again until hard and crunchy.
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