This recipe makes two eight inch rolls. 

Scaling (Weight these ingredients using a scale)

155 ML of warm water between 105° and 110°.
Add to mixing bowl
1-1/8 tsp rapid rise yeast
¼ tsp sugar (too much sugar will kill rise)
Let yeast activate for 10 minutes
Add 255 gr. Bread flour
Add 1/8 tsp salt (too much salt will kill rise)
Run mixing hook 10 minutes on speed 2
Cover with microwave plate cover for 30 minutes

Kneed again with mixing hook 10 minutes on speed 2 (KitchenAid)
Cover with microwave plate cover and leave in a warm draft free environment 60 minutes
Should rise to 2 or 3 x’s
Press out big bubbles
Weigh it and divide it into two balls, cover with microwave plate cover

Roll out balls into 8 inch baguette shapes
Place onto baguette pan seam side down on parchment paper
Cover both with microwave plate cover and a towel over that. (A towel or plastic will stick to the baguette if placed directly on the dough)
Boil 2 cups of water and pour in a pan
Place baguette pan on the top rack
Place the water pan underneath and proof the baguettes for 45 minutes
Remove to a counter.

Preheat oven 475 degrees F.
Uncover bread, spray with fine mist of water
With a sharp knife cut a slash length-ways on the top of each roll
Add 100 ml of boiling water to a metal pan
Spray baguettes one more time with water
Place the baguette pan on the top rack
Place water on the rack underneath
Spray water into the oven one last time
Bake 18-20 minutes until golden brown
Remove and cool

As of 7/12/25