Welbilt ABM4100T - Manual (Page 31)

FRENCH BREAD (BAGUETTES)
active dry yeast 1 teaspoon
bread flour 3 cups
salt 1
teaspoon
granulated sugar 1/2 teaspoon
water 1 cup plus 1 tablespoon
All ingredients should be at room temperature, unless otherwise noted.
Add the ingredients in the order listed above.
Press the SELECT button for DOUGH NORMAL. Press The LOAF SIZE
button for LARGE. Press START. The dough will be ready in 1 hour, 28
minutes.
HAND-SHAPING
Place dough on a lightly floured work surface. Let dough rest for 5
minutes.
Divide dough into 2 equal portions. Roll each portion into a 1 2-inch
long rope and place on a lightly greased baking sheet.
Slash the top of each baguette 3 to 5 times with a very sharp knife or
a pair of scissors. Place in a warm, draft-free spot to rise until almost
doubled in size, about 45 minutes.
Spritz the unbaked baguettes with cold water from a fine mist
atomizer and place in a 450° F preheated oven for 3 minutes. Spritz
again, and bake another minutes. Spritz a third time and bake until
nicely browned and hollow sounding when tapped, approximately 25 to
30 minutes total. Transfer baked baguettes to a wire rack to cool
slightly before serving.
HINT: Due to varying flour conditions, the dough may appear too dry
after
kneading the first couple of minutes. If this is the case, press STOP/RE
SET. Press START and add additional water, a tablespoon at time, until
the dough appears elastic. Do not exceed the following
recommendations:
2 Cup Flour Capacity: No more than 2 tablespoons additional water.
3 Cup Flour Capacity: No more than 3 tablespoons additional water.
4 Cup Flour Capacity: No more than 3 tablespoons additional water.