Baguette

Instructions

• 1

  Place the flour, yeast and salt in the bowl of a stand mixer. Using the dough hook, turn the mixer on low speed and gradually add the water. Knead for 5 minutes, or until the dough is smooth and elastic.

• 2

  Transfer the dough to a greased heatproof bowl. Using wet hands shape it into a ball and cover with plastic wrap.

• 3

  Insert the wire rack into position 8. Place the bowl in the oven. Set the oven to Proof, Convection, 86°F, for 1 hour and press Start to proof. When there is 30 minutes remaining on the timer, fold the dough over itself several times, cover and continue proofing for a further 30 minutes.

• 4

  The dough should have doubled in size. If not, proof it longer.

• 5

  Turn the dough onto a lightly floured countertop. Divide into 4 even pieces, approximately 7 oz each. Stretch each piece into a 6-inch x 4-inch rectangle. Fold the right third towards the center, then fold the left third over. Roll the top third down towards the center and press gently down to form some tension, then fold the latter third, pressing down again. Cover with a dish towel and leave to rest seam side down for 15 minutes, on the countertop.

• 6

  Place a dish towel on a baking sheet and generously dust with flour. Take a piece of dough, gently press into a 4-inch x 6-inch rectangle. Fold the top half into the center and then turn 180 degrees and fold the top half down into the center. Fold the top edge over the bottom edge and press the edges together with your fingers. Roll into a 8-inch cylinder and taper the ends. Slide a dough scraper along the edges of each baguette to help roll and tighten the tension. As each is shaped, place on the floured dish towel and push the cloth to create folds to support each baguette. Cover with a dish towel.

• 7

  Place the baguettes in the oven. Adjust the oven to Proof, Convection, 86°F, for 30 mintues and press Start to proof.

• 8

  The baguettes should have risen and look puffy. If not, proof them longer.

• 9

  Remove the baguettes and wire rack from the oven. Adjust the oven to Bake, Convection, 400°F, for 23 minutes, enable Rotate Remind and press Start to preheat.

• 10

  Once preheated, gently remove the baguettes from the towel and place them in the air fry basket. Score each baguette 3 times at a 45-degree angle with a bread lame or serrated knife and spray generously with water. Place the basket into rack position 5 and bake for 23 minutes. When the Rotate Remind signals, rotate the basket and continue cooking.

• 11

  The baguettes should be well browned, puffed and crusty. If not, bake them a little longer.

• 12

  Transfer the baguettes to a cooling rack. Serve warm.