New Recipe: Toaster Oven Baguettes

So here’s the deal.  I found a great little cottage on the Mobile River Delta, three acres on a picturesque creek.  I have a palatial garden (perhaps you saw it in my St. Patrick’s Day Rouxben video) that provides me with fresh herbs and veggies and I have snatched quite of few fish from the creek.  There are even squirrels should the economy continue to spiral out of control.  And the rent is ridiculously low.

Here’s the main drawback – the gas stove works, the gas oven does not.  I am welcome to purchase a new oven if I like and deduct it from the rent or just use my toaster oven.  Well, I have a pretty kickin’ toaster oven so I figured why bother. It has a built-in rotisserie and is large enough to cook any frozen pizza.  But alas, it is not large enough to make, say, a full size French baguette.

I am so digging this “living off the land” thing.  I mean, it’s fun now but it’s also practice for the eminent fall of western civilization.  One of the things I’m brushing up on is baking.  Toaster Oven BaguetteJust yesterday I made a pie with wild blueberries from the bushes in my yard.  Delicious.

I’m also reacquainting myself with bread baking.  In  the past week I’ve made a multi-grain quick bread and a batch of dough that yielded six pizza crusts.  Each has worked well in the toaster oven.  So now I devised the following recipe just for my toaster oven.  It produces a 10″ multi-grain French baguette perfect for po boys or just to tear and eat with a dish full of olive oil.  Have at it:

: Toaster Oven Baguette
  • 3/4 teaspoon quick yeast
  • 1/2 teaspoon demerara sugar
  • 3/4 cup water (105 -115 F)
  • 1 cup bread flour plus extra for working the dough
  • 1/2 cup whole wheat flour
  • 1/2 cup oat flour
  • 1 1/4 teaspoons salt
  1. In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, roughly 5 minutes.
  2. Stir in the bread flour until combined. Stir in salt and remaining flour until it forms a stiff dough.
  3. On a lightly floured surface knead the dough for 7 – 8 minutes, or until smooth and elastic.  Form into a ball.
  4. Place the dough into a lightly oiled (I always use olive oil) bowl, turning to coat with oil to let rise. Cover the bowl with plastic wrap  and store in a warm place until doubled in size, about an hour.
  5. Punch down dough and form into a long slender loaf about 9 inches long.
  6. Put loaf diagonally on a lightly greased large or 12 x 12-inch baking sheet and let rise, uncovered, about 30 minutes in the toaster oven.
  7. Remove the baguette and set aside; preheat oven to 450° (American). While the toaster oven is heating make 3 diagonal slashes on the loaf with a sharp knife then lightly brush the entire top of the loaf with cool water.
  8. Bake the loaf in the middle of the oven for 20 – 23 minutes, or until golden and the loaf sounds hollow when tapped. Transfer to a rack to cool.

For a chewy interior and perfect crust fill an atomizer (that’s smart people talk for spray bottle) with water and lightly spray the top of the loaf periodically.

If you do not wish to have a multi-grain bread simply use a second cup of bread flour in place of the whole wheat and oat flour.

Be careful not to let too much heat out when you do this. Baguette may be made up to this point 4 hours ahead then chilled before making. It can also be frozen; just thought over night int he refrigerator before using.

Demerara sugar is a natural brown sugar with a slight molasses finish. You can substitute it with turbinado sugar, sugar in the raw, white table sugar, plain brown sugar, honey or agave nectar.

Preparation time: 1 hour(s) 30 minute(s)

Cooking time: 20 – 23 minute(s)

Number of servings (yield):  2 – 4

Culinary tradition: French


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Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
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2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
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2011 Judge: Dauphin Island Wing Cook-off
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