Classic Baguettes

The baguette is technically a new shape in the bread world; the long ones appeared in Paris during the 1930s in response to the public wanting more crust than crumb. The bread machine makes a French bread that is light and airy due to the mechanical action of the kneading blade, a type of mixing that just cannot be reproduced by hand. It also enables the dough to stay more moist, resulting in a thin, crisp crust. This recipe is for a classic French baguette adapted from a Joe Ortiz recipe d