EZ Dough for Medium Baquette Single

Very easy bread recipe. After a few times you'll be making great bread without even looking at the recipe!

MIX IN BOWL

- 3 grams (1/2 teaspoon) instant yeast
- 3 grams (1/2 teaspoon) sugar
- 100 grams milk/hydrated dried milk/buttermilk (~90-100F)*
- Optional: Instead, use 1 large egg and ~50grams milk (100grams total)

Let sit until foaming.

Once foaming, add;

- 13 grams (1 tablespoon) vegetable oil
- 3 grams (1/2 teaspoon) salt
- 150 grams bread flour
- Optional: Instead, use 70 grams Bread flour and 80 grams Wheat flour (140 grams total) for great wheat bread

Mix into dough.
Knead for 3-5 minutes.
Let rise till double in size.
Knead.
Shape and let rise in bread pan till at least double in size.
Bake until golden 375-450F.

*warm fluid will help yeast come to life faster, but dont heat too much or it will kill the yeast over 115F or so. If in doubt, use room temperature to be safe.

Crust Options

- Optional: Egg, blended, for crust wash. Just mix well and brush onto top of bread right before baking. See example pics below of finished bread with washed crusts.

- Optional: Use light coat of non-stick vegetable oil (canola, olive, etc)spray on top of bread for crust wash.

Quick Reference:

Flour to water ratio: 100 parts flour to 65 parts water ( ie...100gram flour, 65gram water).
Flour to egg/milk ratio: 100 parts flour to 70 parts egg/milk/buttermilk/heavy cream/etc.

Shaping.
The normal, long thin loaf style baguette only requires rolling the dough out into that shape. Personally I prefer the braided style as shown in the picture below.
To get this kind of loaf, shape the dough into an oblong and then cut into strips from one end, but leave all three connected at the other end as shown in picture, then braid the three strands and at the end pinch them together for baking.
You could also shape them into buns for burgers or sandwiches, as well.