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 (do not go over 110 F/43 C)
• Bring eggs to room temperature and separate
• Grate the Parmesan cheese
• 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 C)
• Spray the baguette/baking pan with non-stick spray (try our non-stick Goop)

Step 1: Dissolve the sugar in warm water. Add the yeast (if using Active) and gently stir. Set aside. If the yeast does not foam, or appear activated, your yeast needs to be replaced as it has expired.

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 or baking sheet. Try to make each loaf the same size and length. You may either use a damp spatula or your wet hands to smooth out the surface of the dough. If making one large loaf on a baking sheet, place dough on unbleached parchment and shape. Then roll two tea towels and place one under the parchment on each side of the loaf while it rises to help hold the shape. Remove towels before baking.

Step 6: Score the dough, sprinkle extra Parmesan on top, and allow loaves 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. Mini loaves bake in about 20 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 bread to the rack to continue cooling before storing.

Enjoy!