Name: Little Baguettes
Prep time: 20 min
Cook time: 16 min
Ingredients: ¼ cup 60 ml boiling water; ¾ cup 180 ml unsweetened soy or other nondairy milk, heated to 100°F (38°C); ½ teaspoon canola oil (to coat bowl); 1 cup 120 g bread flour; 1 teaspoon fine sea salt; 1½ teaspoons bread machine yeast; 1½ teaspoons baking soda; 2 tablespoons 18 g vital wheat gluten flour; 2 tablespoons 24 g Sucanat; 2 tablespoons 28 g nondairy butter, softened; 1 cup 120 g white whole wheat or regular whole wheat flour

In a medium bowl, combine the milk and butter.
In a large bowl, combine the flours, wheat gluten, Sucanat, salt, and yeast.
Stir the wet ingredients into the dry.
Transfer to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable.
Add more flour if the dough is too wet.
Shape into a ball.
Lightly coat a large bowl with oil and turn the dough around to coat.
Cover tightly with plastic wrap and let rise until doubled, 60 to 90 minutes.
Prepare a baking sheet with parchment paper or a silicone baking mat, or grease with a little oil.
Punch down the dough.
Divide into 2 equal portions and shape into baguettes.
Place them on the prepared baking sheet.
Combine the boiling water and baking soda.
Brush on the tops and sides of the baguettes.
Loosely cover with plastic wrap and let rise for another 40 minutes.
Preheat the oven to 375°F (190°C, or gas mark 5).
Remove the plastic wrap.
Bake for 16 minutes, until golden brown and the bottoms sound hollow when tapped.
Let cool on a wire rack before serving.

Little Baguettes

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