Equipment: Digital scale (preferred), Baguette pan, Stand mixer with paddle attachment, Whisk, silicone spatula, Instant Read digital thermometer, Measuring spoons & cups, Aluminum foil, Mixing bowls (s), Non-Stick spray, Oven proof shallow pan for steaming, Cooling rack

Before You Dive In – Prep: Please read!

• Warm water to just above room temperature
• Bring eggs to room temperature and separate
• Make ahead Flour Farm Bonus Blend. Click on the bold link for the recipe.
• Move oven rack to center
• Place an oven safe, shallow pan on the bottom rack
• Preheat oven to 400 degrees Fahrenheit Convection (204 degrees Celsius)
• Spray the baguette pan with non-stick spray, and dust with flour if you are worried about sticking. Try our non-stick baking Goop. We love it, and have had no sticking issues when using it. Alternatively, you can cut parchment to fit wells.
• For a softer crust, make your own hydrating spray for bread (if using) with one part oil to five parts water.

Make Baguettes!

Step 1: Dissolve the honey in warm water. Add the yeast and gently stir. Set aside.

Step 2: In a small bowl, add egg whites, oil and vinegar. Whip with a whisk or fork until bubbles form and the surface appears frothy.

Step 3: In the bowl that attaches to the stand up mixer, whisk together the dry ingredients. Attach the bowl to the mixer and turn the machine on low.

Step 4: With the mixer on low, pour in the egg mix. Follow with the yeast mix. Turn the mixer to medium-high and blend for 1 minute.

Step 5: Turn the mixer off and spoon the dough into wells of a prepared baguette pan. Try to make each baguette the same size and length. You may either use a spatula or your hands to smooth down the dough with water or the oil and water mixture.

Step 6: Score the dough and allow it to rise for 20 minutes.

Step 7: Place the pan in the center of the preheated oven. To produce steam, pour one cup of water into the shallow oven proof pan that sits on the bottom rack. Quickly close the oven door and set the timer for 20 minutes. The baguettes take about 25 minutes to bake. I set the timer for 20 minutes to check for browning. If baguettes are browning too quickly, tent the pan with foil and continue to cook for another 5-7 minutes. A digital read thermometer should register above 200 degrees F/93 C.

Step 8: Remove pan from the oven and place on a cooling rack for about 5 minutes. Transfer baguettes to the rack to continue cooling before storing.

Enjoy within two days or freeze for up to a month.