Baguette-Style "French Sticks"

Name: Baguette-Style "French Sticks"
Yield: 6 servings
Cuisine: American
Ingredients: 75 grams Bread (strong) flour; 75 grams Cake flour; 3/4 tsp Sugar; 2 pinch and a bit Salt; 105 ml Liquid; 1 tsp Dried yeast; 2 drops Lemon juice

cookpad.japan @cookpad_jp

I wanted to make a smaller version of baguettes so I could enjoy their texture in a smaller size.

Make them as thin and long as you can. For 6 sticks. Recipe by Tsukakei

I wanted to make a smaller version of baguettes so I could enjoy their texture in a smaller size.

Make them as thin and long as you can. For 6 sticks. Recipe by Tsukakei

cookpad.japan @cookpad_jp

I wanted to make a smaller version of baguettes so I could enjoy their texture in a smaller size.

Make them as thin and long as you can. For 6 sticks. Recipe by Tsukakei

I wanted to make a smaller version of baguettes so I could enjoy their texture in a smaller size.

Make them as thin and long as you can. For 6 sticks. Recipe by Tsukakei

Saved

Ingredients

6 servings

75 gramsBread (strong) flour
75 gramsCake flour
3/4 tspSugar
2 pinchand a bit Salt
105 mlLiquid
1 tspDried yeast
2drops Lemon juice

Saved

Steps

1

Knead the dough very well to incorporate lots of air.
2

Leave the dough to rise to 1.5 to 2 times in bulk. Punch down lightly so that you don't eliminate all the accumulated gases inside, and divide into portions. Roll each portion into a ball and leave to rest for 10 minutes or so.
3

Form each ball into a long and thin French bread shape.
4

Line up the rolls so that they don't touch on oven sheets lined with kitchen parchment paper. Leave to rise again to 1.5 to 2 times their original size.
5

When they have risen, score each roll on top once down the middle.
6

After slashing the tops, put the butter in a plastic bag, and squeeze out a thin line on each roll (or use margarine). Mist generously with water, and bake for 15 minutes in a 250°C oven.
7

I recommend eating them fresh out of the oven.
8
9

Here's another batch of them.
10

Baked for 15 minutes at 220°C on the bottom rack of the oven.
11

Here's one I made another day.
12

Spread lots of marmalade on top.
13

Try them dipped in soup.