Step 1: Load the Pan and Start the Dough Cycle: Pour the warm water and softened butter into the pan. Add the flour, dig a well and drop in the yeast, and place the sugar and salt substitute in a corner away from the yeast. Select the "Dough" cycle and press start. About 1.5 hours later the beep signals knead and first rise are done.

Step 2: Deflate and Shape the Baguette: Turn the dough onto a floured board, deflate gently, and shape it into one long loaf (about 30–35cm): roll it into an oval, roll up from the long side into a cylinder, pinch the seam shut underneath, then roll and stretch from the center outward with both hands. Set it on a parchment-lined sheet or baguette pan, seam side down, and cover with plastic wrap.

Step 3: Proof and Preheat with a Steam Pan: Proof in a warm, humid spot (oven proof setting, or microwave with hot water) for 30–40 minutes, until the dough reaches 1.5 times its size and a light press slowly springs back. Meanwhile preheat the oven to 220°C (425°F) and place an empty pan on the lower rack to heat up (you will pour water into it for steam).

Step 4: Score and Bake with Steam: With a sharp blade, cut 3–4 diagonal slashes about 1cm deep across the top so it cracks open as it expands. Slide it onto the middle rack, pour half a cup of boiling water into the hot lower pan for steam, then shut the door. Bake 20–25 minutes; if the color runs ahead, tent with foil.

Step 5: Butter and Cool: The moment it comes out, brush with the melted unsalted butter (locks the crust, adds aroma) and cool on a rack at least 20 minutes before slicing — a hot French loaf's interior is gummy and will flatten the holes if cut.