Of course --but you need a bread machine. (It's from Beth Hensperger's Bread Machine Baking book.)
1 1/2 cup water 3 1/4 cup unbleached all-purpose flour 2 tsp vital wheat gluten 1 3/4 tsp salt 1 tbsp bread machine yeast
Use dough cycle. Turn out onto floured surface (dough will be wet, so use dough card) and knead in a little more flour, no more than 1/4 cup. Divide into two equal portions.
Flatten each into a 10x6 inch rectangle and roll up (starting with long side). With the side of your hand, make a depression into the center of the dough, lengthwise. Repeatedly fold dough over in thirds the long way to make a tight log and pinch the seams to seal. Stretch by rolling it until it's about 15 inches long. Transfer to baguette pan, which has been greased. Cover with tea towel and let dough rise for another hour at room temperature --should rise about 2.5x its bulk.
With a small sharp knife, slash the surface of the baguettes 3 -4 times on the diagonal, no more than 1/4 inch deep. (Should be done delicately, because dough will deflate slightly). Cover again.
Place a baking stone into center rack, preheat oven to 450. Lightly brush tops of loaves with cold water. Place pan directly on stone and bake for 20-25 minutes or until tops are golden brown and sound hollow when tapped.
Immediately remove from pans, eat hot or within 2 hours (for optimal taste).
I think because it's the dough setting, it just mixes, and possibly lets the dough rise. Though I'm sure there are tons of hand-made dough recipes out there (I just can't review them personally).
Here's one from epicurious that doesn't require one --seems pretty similar!
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timeasmymeasure
no subject
Date: 2006-12-29 08:54 am (UTC)no subject
Date: 2006-12-29 07:54 pm (UTC)no subject
Date: 2006-12-29 03:13 pm (UTC)no subject
Date: 2006-12-29 07:54 pm (UTC)no subject
Date: 2006-12-29 10:16 pm (UTC)no subject
Date: 2006-12-30 06:31 pm (UTC)no subject
Date: 2006-12-30 09:16 pm (UTC)1 1/2 cup water
3 1/4 cup unbleached all-purpose flour
2 tsp vital wheat gluten
1 3/4 tsp salt
1 tbsp bread machine yeast
Use dough cycle. Turn out onto floured surface (dough will be wet, so use dough card) and knead in a little more flour, no more than 1/4 cup. Divide into two equal portions.
Flatten each into a 10x6 inch rectangle and roll up (starting with long side). With the side of your hand, make a depression into the center of the dough, lengthwise. Repeatedly fold dough over in thirds the long way to make a tight log and pinch the seams to seal. Stretch by rolling it until it's about 15 inches long. Transfer to baguette pan, which has been greased. Cover with tea towel and let dough rise for another hour at room temperature --should rise about 2.5x its bulk.
With a small sharp knife, slash the surface of the baguettes 3 -4 times on the diagonal, no more than 1/4 inch deep. (Should be done delicately, because dough will deflate slightly). Cover again.
Place a baking stone into center rack, preheat oven to 450. Lightly brush tops of loaves with cold water. Place pan directly on stone and bake for 20-25 minutes or until tops are golden brown and sound hollow when tapped.
Immediately remove from pans, eat hot or within 2 hours (for optimal taste).
Bon Apetit!
no subject
Date: 2006-12-30 09:22 pm (UTC)no subject
Date: 2006-12-30 09:25 pm (UTC)Here's one from epicurious that doesn't require one --seems pretty similar!
http://www.epicurious.com/recipes/recipe_views/views/14497
no subject
Date: 2006-12-30 09:32 pm (UTC)no subject
Date: 2006-12-30 09:57 pm (UTC)