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65
1g
fiber
•
cool.
to
allowed
when
best
slices
and
golden
until
oven
preheated
with
cover
parchment,
with
lined
well-floured
a
to
transfer
and
Maker.
Bread
Convection
dough.
the
of
texture
while
place
warm
sunny,
cool.
be
should
ingredients
4mg
calc.
•
147mg
sod.
•
0mg
chol.
ounce):
(1
Bread
cool.
to
rack
wire
to
transfer
in
Bake
flour.
bread
additional
sheet
baking
on
Place
shape.
baguette
pan
from
dough
remove
completed
Cuisinart
the
in
pan
bread
the
Place
™
teaspoons
2
tablespoons
2
cup
⁄
3
1
cups
3
teaspoon
1
teaspoons
⁄
1
2
1
tablespoon
1
cup
1
dough
pounds
⁄
1
About
2
1
Baguette
and
flavors
the
develop
to
a
in
be
not
unit
the
that
other
and
liquids
the
Cycle
•
0g
fat
sat.
•
1g
fat
•
2g
pro.
•
14g
serving
per
information
Nutritional
and
pan
from
Remove
tapped.
when
with
dust
desired,
If
loaf.
the
of
top
cylindrical
long
into
out
Roll
continuing.
is
cycle
When
rise.
and
knead
paddle.
kneading
the
with
fitted
Cycle
Dough
Artisan
Rustic
rises
cool
long,
have
to
is
important
also
is
It
recipe.
cycle,
this
for
that
remember
Dough
Artisan
carb.
•
fat)
from
(11%
76
Calories
hollow
sound
will
Bread
minutes.
the
across
evenly
times
3
diagonally
minutes.
30
about
for
pieces.
equal
2
into
dough
Divide
before
minutes
10
rest
let
and
mix,
to
Start
Press
Dough.
Artisan
pan
bread
the
in
listed,
order
the
machine
bread
or
instant
idea
The
used.
being
is
cycle
the
of
recommendations
temperature
please
cycle,
Dough
Artisan
30
to
25
about
even,
baguettes
the
Slash
rest
to
allow
and
plastic
425˚F.
to
oven
Preheat
deflate
to
Punch
surface.
select
and
Menu
Press
in
ingredients,
all
Place
dry,
active
Yeast,
flour
Rye
flour
wheat
Whole
flour
Bread
sugar
Granulated
salt
Sea
oil
olive
virgin
Extra
70°F
60°–
Water,
Ingredients
Dough
Artisan
the
the
Follow
the
using
When
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