Mini Baguettes
Serves 8
Directions
- 1Whisk the water with instant yeast.
- 2Add the flour and salt and mix until it becomes a dough.
- 3Fold the dough upwards using a spatula or dough scraper 8-10 times until it looks like a ball.
- 4Cover and rest the dough for 1 hour.
- 5Decompress the dough with a floured hand and place the dough in a log shape on a well floured surface. Cut into 8 equalish size pieces.
- 6Add parchment paper to a large oven dish, optionally rubbing a bit of butter on the paper for flavour and extra crunch.
- 7With floured hands flatten each piece. Fold over 1 third then the other third over it. Fold half upwards and press down. Pull up the last half and pinch it to seal it up. Gently roll it out into a baguette shape.
- 8Place them on your tray. Cover and rest for 30 minutes while your oven heats up to 240C.
- 9Add a dish with some water in the bottom to heat up with the oven and create steam.
- 10Bake for 10 minutes, take out the water, turn the oven down to 220C and bake for another 7-9 minutes till it sounds hollow on the bottom.
Ingredients
- 360 ml lukewarm water
- 7 g instant yeast
- 500 g bread or ap flour
- 10 g salt
- 1 bit butter (optional)
Equipment
spatuladough scraperoven dishoven
Tips
- You can use a spatula, spoon or your wet hand for mixing.
- Rubbing a bit of butter on the parchment paper adds flavour and extra crunch.
- To freeze, do it as soon as they are cool by wrapping in parchment paper and then into an airtight bag. They defrost in a few hours.
