Author Notes
I devised the following recipe just for my toaster oven. It produces a 10? multi-grain French baguette perfect for po boys or just to tear and eat with a dish full of olive oil. —StuartRebDonald
Ingredients
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3/4 teaspoon
quick yeast
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1/2 teaspoon
demerara sugar
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3/4 cup
warm water (between 105 & 115)
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1 cup
bread flour plus extra for working the dough
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1/2 cup
whole wheat flour
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1/2 cup
oat flour
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1 1/4 teaspoons
salt
Directions
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In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, roughly 5 minutes.
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Stir in the bread flour until combined. Stir in salt and remaining flour until it forms a stiff dough.
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On a lightly floured surface knead the dough for 7 – 8 minutes, or until smooth and elastic. Form into a ball.
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Place the dough into a lightly oiled (I always use olive oil) bowl, turning to coat with oil to let rise. Cover the bowl with plastic wrap and store in a warm place until doubled in size, about an hour.
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Punch down dough and form into a long slender loaf about 9 inches long.
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Put loaf diagonally on a lightly greased large or 12 x 12-inch baking sheet and let rise, uncovered, about 30 minutes in the toaster oven.
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Remove the baguette and set aside; preheat oven to 450° (American). While the toaster oven is heating make 3 diagonal slashes on the loaf with a sharp knife then lightly brush the entire top of the loaf with cool water.
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Bake the loaf in the middle of the oven for 20 – 23 minutes, or until golden and the loaf sounds hollow when tapped. Transfer to a rack to cool.
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