Food Processor Baguette

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2 tsp yeast
½ tsp sugar
3 cups flour
1 tsp salt
1 ¼ cups water
Egg wash for glazing


1. Combine dry ingredients in a food processor with the plastic blade. Pulse a few times.
2. With the machine running add the water until it’s all absorbed. Add a little more water while pulsing until a ball is formed. Knead in the food processor for 60 seconds or by hand for 5 minutes.
3. Put dough into oiled bowl, flip and cover the dough. Place in the refrigerator overnight or up to 2 days.
4. Remove from the fridge about 3 hours before baking. Let rise in the bowl 1 ½ to 2 hours.
5. Remove, punch down and divide into 2 pieces. Roll out the pieces into baguette shape with tapered ends and place in oiled baguette pans. Cover with a towel and let rise another hour.
6. Preheat oven to 425 degrees. Place an iron skillet in the bottom oven rack. With a sharp knife cut shallow diagonals onto the bread. Brush the bread with egg wash. When putting the bread in the oven add a couple of cups of water to the skillet to create steam. Bake for 20 – 25 minutes until the internal temperature is 190 degrees.

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