My favorite method for making a perfect, crusty and shiny loaf: after shaping, let the baguette rise in a warm place for 20 minutes. Slash top and brush with an egg wash. Let baguette rise for approximately 20 minutes longer, or until doubled, then bake. Place a metal (or disposable aluminum) pan on the bottom rack of oven while preheating. Just before baking, put a cup of boiling water in the hot pan to produce steam. This will create a hard, cracked, crust. It is difficult to believe that something so simple – with only four ingredients – can taste so wonderful.
Add in following order to your bread machine:
1 cup Water
1 teaspoon Salt
2½ cups White bread flour
2 teaspoons Yeast
Use French/dough cycle, or white/dough cycle. When cycle is finished, place dough on floured board and let rest for 10 minutes. Roll loaf into long sausage shape – it can be as ‘long and skinny’ or as ‘short and fat’ as you desire. Slash with razor or sharp knife with three long gashes. Cover with towel and let rise until doubled, about 40 minutes. Bake at 400° for 20-25 minutes.