Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, rustic mini baguettes. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
How to make super easy mini baguettes! my favorite bread of all time! these bring back so many childhood memories from Somalia ! These baguettes are a variation on the Rustic Country Bread that I did a few weeks ago. I used part whole wheat flour in these baguettes, though you could certainly use all bread flour.
Rustic Mini Baguettes is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Rustic Mini Baguettes is something which I have loved my whole life. They are nice and they look fantastic.
To begin 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 can achieve it.
The ingredients needed to make Rustic Mini Baguettes:
- Take PRE-DOUGH:
- Get 40 g old, dry bread
- Get 40 g bread flour
- Get 80 g water
- Make ready 1/4 tsp instant yeast (0.6 g)
- Make ready *********
- Make ready SOURDOUGH:
- Prepare 40 g rye flour
- Get 40 water
- Take 4 g rye sourdough starter
- Get **********
- Prepare MAIN DOUGH:
- Get 210 g bread flour
- Prepare 60 g rye flour
- Prepare 3/4 tsp (1 3/5 g) instant yeast
- Prepare 7 g salt
- Take 125 g water
- Prepare Extra rye flour for dusting
We are constantly coming up with new hot colors for our doughbowls. This is one is in the natural wood tone. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps! I already made a miniature baguettes tutorial a while back, but I have changed the technique in the meanwhile and I think - or at least I hope!
Steps to make Rustic Mini Baguettes:
- 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.
- 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.
- 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.
- 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.
- 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.
- Place on a floured cloth, cover with a tea towel and let rest 10 minutes.
- 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.
- 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.
- 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.)
- 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.
- 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.
- Once finished, let cool down on a rack. Enjoy!!
Just before putting the loaves. three freshly baked mini baguettes on white background. whole and sliced mini baguettes on wooden cutting board. rustic. rye. sandwich. We had ham, cheese and tomato rolls which were crispy and fresh. + Mini baguettes. Learn how to make perfect crusty baguette & mini baguettes. · Authentic baguettes with a crunchy crust and soft fluffy crumb. For this recipe you will need a freestanding mixer with a dough hook. Mini-baguettes aux graines multi-céréales, Mini-baguettes aux graines multi-céréales.
So that’s going to wrap this up for this special food rustic mini baguettes recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
