Rustic Mini Baguettes
Rustic Mini Baguettes

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, rustic mini baguettes. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Rustic Mini Baguettes is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Rustic Mini Baguettes is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook rustic mini baguettes using 18 ingredients and 12 steps. Here is how you cook that.

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

So that is going to wrap it up with this special food rustic mini baguettes recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!