Rustic Mini Baguettes

Name: Rustic Mini Baguettes
Yield: 5 servings
Cuisine: British
Ingredients: PRE-DOUGH:; 40 g old, dry bread; 40 g bread flour; 80 g water; 1/4 tsp instant yeast (0.6 g); *********; SOURDOUGH:; 40 g rye flour; 40 water; 4 g rye sourdough starter; **********; MAIN DOUGH:; 210 g bread flour; 60 g rye flour; 3/4 tsp (1 3/5 g) instant yeast; 7 g salt; 125 g water; Extra rye flour for dusting

Felice @morinoko

Connecticut, United States

This bread is a little complicated and takes time to make, but it's so delicious and beautifully rustic! 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.

- Total preparation time is 3 days (just waiting though).
- Total time required on baking day is about 3 hours.
- Baking time is 20 minutes.
- Makes 5 small baguettes

This is another recipe I adapted from my favorite German baking book (Brotbackbuch).

- Total preparation time is 3 days (just waiting though).
- Total time required on baking day is about 3 hours.
- Baking time is 20 minutes.
- Makes 5 small baguettes

This is another recipe I adapted from my favorite German baking book (Brotbackbuch).

Felice @morinoko

Connecticut, United States

- Total preparation time is 3 days (just waiting though).
- Total time required on baking day is about 3 hours.
- Baking time is 20 minutes.
- Makes 5 small baguettes

This is another recipe I adapted from my favorite German baking book (Brotbackbuch).

- Total preparation time is 3 days (just waiting though).
- Total time required on baking day is about 3 hours.
- Baking time is 20 minutes.
- Makes 5 small baguettes

This is another recipe I adapted from my favorite German baking book (Brotbackbuch).

Saved

Ingredients

5 servings

PRE-DOUGH:
40 gold, dry bread
40 gbread flour
80 gwater
1/4 tspinstant yeast (0.6 g)
*********
SOURDOUGH:
40 grye flour
40water
4 grye sourdough starter
**********
MAIN DOUGH:
210 gbread flour
60 grye flour
3/4 tsp (1 3/5 g)instant yeast
7 gsalt
125 gwater
Extra rye flour for dusting

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Steps

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!!

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Felice @morinoko

on January 08, 2016 08:49

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_