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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
Makes 1 loaf
teaspoon quick yeast
teaspoon demerara sugar
cup warm water (between 105 & 115)
cup bread flour plus extra for working the dough
cup whole wheat flour
cup oat flour
- In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, roughly 5 minutes.
- Stir in the bread flour until combined. Stir in salt and remaining flour until it forms a stiff dough.
- On a lightly floured surface knead the dough for 7 – 8 minutes, or until smooth and elastic. Form into a ball.
- 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.
- Punch down dough and form into a long slender loaf about 9 inches long.
- 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.
- 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.
- 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.