Claudine Marquet'S Authentic French Baguettes

1. 1

   Dissolve the yeast in 3/4 cup warm water.

2. 2

   Place flour, salt, and wheat germ in the bowl of a food processor.

3. 3

   Add the yeast and water mixture and pulse 5 times.

4. 4

   Add the remaining water while turning the machine on and off.

5. 5

   Process for 1 minute, until the dough comes off the sides of the bowl and forms a mass on the blade.

6. 6

   Remove and knead by hand for 1 minute more.

7. 7

   Place dough in a greased bowl, turn to coat, cover, and let rise 1 hour.

8. 8

   Punch down and divide into 3 pieces.

9. 9

   Shape each into a long narrow baguette and place on a baking sheet or in a baguette pan that has been sprinkled with cornmeal.

10. 10

    Let rise 30 minutes, then slash before baking.

11. 11

    Put a pan of hot water in the oven and preheat it to 400 degrees.

12. 12

    Bake the bread for 30 minutes.

13. 13

    Cool the loaves on a rack.

14. 14

    These freeze well and can be reheated in a 375 degree oven for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.