Name: Crispy Little Baguettes
Prep time: 20 min
Cook time: 16 min
Ingredients: ¾ cup 180 ml unsweetened soy or other nondairy milk, heated to 100°F (38°C); 2 tablespoons 28 g nondairy butter, softened; 1 cup 120 g white whole wheat or regular whole wheat flour; 1 cup 120 g bread flour; 2 tablespoons 18 g vital wheat gluten flour; 2 tablespoons 24 g Sucanat; 1 teaspoon fine sea salt; 1½ teaspoons bread machine yeast; ½ teaspoon canola oil (to coat bowl); ¼ cup 60 ml boiling water; 1½ teaspoons baking soda

In a medium bowl, mix warmed milk and softened butter.
In a large bowl, combine flours, wheat gluten, Sucanat, salt, and yeast.
Stir wet ingredients into dry ingredients.
Transfer to a lightly floured surface and knead for 8–10 minutes until dough is smooth and pliable, adding flour as needed.
Lightly coat a large bowl with oil, place dough inside, and turn to coat.
Cover with plastic wrap and let rise until doubled (60–90 minutes).
Prepare a baking sheet with parchment paper or a silicone mat.
Punch down dough and divide into 2 equal portions.
Shape into baguettes and place on the baking sheet.
Mix boiling water with baking soda and brush onto tops and sides of baguettes.
Cover loosely with plastic wrap and let rise for 40 minutes.
Preheat oven to 375°F (190°C).
Remove plastic wrap and bake for 16 minutes, until golden brown and hollow-sounding when tapped.
Let cool on a wire rack before serving.

Crispy Little Baguettes

Crispy Little Baguettes

Equipment

Ingredients

Instructions

Notes & Wine Advice

Nutrition values

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