If you took your french bread dough out of the breadmaker and into oven how long should bake it for as a baguette?

I can't give you a specific baking time because it depends on several factors:

* Size of your baguette: A longer baguette will take longer to bake than a smaller one.

* Oven temperature: A hotter oven will bake the bread faster.

* Your oven: Ovens vary in their heat distribution.

Here's how to bake a baguette from bread machine dough:

1. Preheat your oven to 450°F (232°C).

2. Shape the dough: Gently stretch and form the dough into a baguette shape, about 1 ½ to 2 inches in diameter. Make sure the dough is well-floured to prevent sticking.

3. Score the baguette: Use a sharp knife to make several diagonal slashes across the top of the baguette. This helps the bread rise evenly and creates a crispy crust.

4. Bake the baguette: Place the baguette on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.

5. Cool: Once the baguette is out of the oven, let it cool completely on a wire rack before slicing.

Tips:

* Use a baking stone: A baking stone helps to distribute heat evenly and creates a crispier crust.

* Spritz with water: Spray the baguette with water before baking for an extra crispy crust.

* Check the internal temperature: Use a thermometer to ensure the bread has reached an internal temperature of at least 200°F (93°C).

Important: The baking time is just a guideline. Keep a close eye on your baguette and adjust the baking time accordingly. You'll know it's ready when the crust is golden brown and sounds hollow when tapped.