Baguette ~ A French Beauty meets an Italian Stallion and they live happily ever after.

This hybrid style Baguette is a little bit French and a little bit Italian. A Fretalian Baguette. The crust is golden brown and the interior is soft, slightly chewy and dense. It is delicious and very versatile: it’s perfect on charcuterie boards or as a sandwich roll. It’s superior holding grilled Kielbasa and Mustard or Slow Roasted Brisket, Gouda, & Kraut. It pairs perfectly with too many entrees to list, and of course soup & salad.

Baguette Hybrid
1.5 cups warm water
2 tsp instant dry yeast
2 tsp sugar
3.5 cups bread flour
1 Tbsp Avacado or Olive Oil
1 tsp salt
2 tsp diastatic malt powder

Add 2 tsp yeast and 2 tsp sugar to 1 ½ cups warm water and let stand 5 minutes. Add 3.5 cups flour, 1 Tbsp oil, 1 tsp salt, and 2 tsp diastatic malt powder and hand mix with dough hook until roughly incorporated. Attached dough hook and mix on medium low speed for 5 minutes. Cover with damp cloth and let rise 45 minutes.

Line baguette pan with parchment paper, lightly oil or butter, and dust with cornmeal.

Divide dough into 3 equal portions, use a scale if you need to. Shape into loafs, score with lame, apply egg wash, and sprinkle on everything bagel topping. Pre-heat oven to 400°. Let the baguettes rise for 10-15 minutes before baking for 25 minutes or until golden brown. Let rest 15 minutes before slicing. I know, that’s hard to do, but the bread is still cooking and needs time to distribute the steam/moisture and finish developing it’s flavor. Not to worry, it will still be warm and heavenly.

Egg Wash: Mix one egg with 2 Tbls. cold water and a pinch of salt until thoroughly combined. Use a pastry brush to apply lightly overtop pie crusts or dough to give your pies and breads that golden-brown sheen that makes your baked goods look amazing.