Rustic Mini Baguettes
Rustic Mini Baguettes

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, rustic mini baguettes. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Rustic Mini Baguettes is only one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Rustic Mini Baguettes is something which I’ve loved my entire life. They’re fine and they look fantastic.

Transfer to a rack to cool. This country-style baguette is made in the old world tradition that produces a crisp crust with a delicate airy interior.. White Chocolate Mini Baguette; Yeast Rolls; Bread; Holiday Breads.

To begin with this recipe, we have to first prepare a few ingredients. You can have rustic mini baguettes using 18 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Rustic Mini Baguettes:
  1. Make ready PRE-DOUGH:
  2. Get 40 g old, dry bread
  3. Take 40 g bread flour
  4. Get 80 g water
  5. Take 1/4 tsp instant yeast (0.6 g)
  6. Make ready *********
  7. Take SOURDOUGH:
  8. Get 40 g rye flour
  9. Get 40 water
  10. Get 4 g rye sourdough starter
  11. Prepare **********
  12. Prepare MAIN DOUGH:
  13. Make ready 210 g bread flour
  14. Make ready 60 g rye flour
  15. Get 3/4 tsp (1 3/5 g) instant yeast
  16. Take 7 g salt
  17. Prepare 125 g water
  18. Get Extra rye flour for dusting

It uses a slowly fermented pre-dough made with old stale bread (this gives the bread an even better aroma and texture!) as well as some sourdough. Rustic Baguettes I have to admit, Baguettes are one of my favorite breads ever, it is the perfect bread to accompany any meal and its shape is just amazing for your dream sandwich, my favorite is the simplest kind; gouda cheese and ham with butter and olive oil, yummy. See all reviews from the United States. See and discover other items: bread ingredients, frozen bread, frozen foods groceries, french baguette.

Steps to make Rustic Mini Baguettes:
  1. Prepare the pre-dough with old bread: Mix 40 g old, dry bread, 40 g flour, 0.6 g (1/4 tsp) instant yeast and 80 g water in a small bowl. Cover with plastic and put in the refrigerator to proof for 3 days.
  2. The day before baking, prepare the sourdough portion by mixing together 40 g rye flour, 40 g water and 4 g sourdough starter. Cover and let sit at room temperature for 16-20 hours.
  3. After the pre-dough and sourdough have been prepared, it's time to bake! In a large bowl, add the 210 g bread flour, 60 g rye flour, 1.6 g instant yeast (about 3/4 tsp) and 7 g salt. Mix well, then put the pre-dough, sourdough and 125 g water on the dry flour. Mix in gently with your hands and then knead on a flour surfaced until smooth, about 10 minutes.
  4. Put the kneaded dough in a bowl and cover. Let it rise for a total of 90 minutes, but fold punch down and fold the dough after 30 minutes and then again after another 30 minutes.
  5. After 90 minutes, divide the dough into 5 equal pieces about 130 g each. Gently flatten out each piece without pushing too much air out, and roll each piece into a cylinder shape.
  6. Place on a floured cloth, cover with a tea towel and let rest 10 minutes.
  7. After 10 minutes, roll each portion of dough into a mini baguette with your hands - about 9-10 cm. You can leave the ends round or make them pointed.
  8. Dust each formed baguette very well with rye flour and place crease-side UP on a floured cloth. Cover with a tea towel and let rise a last 30 minutes.
  9. Meanwhile, preheat oven to 250°C/480°F. (Place a steam pan at the bottom rack of the oven for pouring in boiling water in for steam later. Prepare some boiling water to pour in too.)
  10. After 30 minutes, gently roll the baguettes over so the crease-side is now DOWN and place onto a baking sheet. Score each baguette with 3 almost vertical slashes down the dough.
  11. Put in oven and pour in some boiling water into the steam pan to create the steam. Bake for a total of 20 minutes - after the first 10 minutes, remove the steam pan and turn down the temperature to 230°C/450°F.
  12. Once finished, let cool down on a rack. Enjoy!!

Baguettes are best when they're freshly baked, but they're still pretty darn great after a few days! Of course, we humble home bakers do not possess ovens one metre long, so here is a recipe for some mini baguettes. Most baguettes you buy are white loaves, but using a sourdough mix, you get a deeper flavour and a very attractive rustic looking loaf. you can either make your own starter or buy a ready made sourdough mix. Slash the loaves diagonally, and generously spray them with warm water. GLUTEN, FISH, CRUSTACEANS, MILK, CELERY, NUTS, PEANUTS, SOYA, SESAME, SULPHITES, EGGS, Related Menus.

So that’s going to wrap this up for this exceptional food rustic mini baguettes recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!