Mini Baguettes
Ingredients
Dough
Lukewarm water
360 ml
Instant yeast
7 g
Bread flour (min 12% protein)
500 g
Salt
10 g
Instructions
Mix the dough
Whisk the lukewarm water with instant yeast. Add the flour and salt and mix until it becomes a dough. Use a spatula, spoon or wet hand.
Fold and rest the dough
Fold the dough upwards using a spatula or dough scraper 8-10 times until it looks like a ball. Cover and rest for 1 hour.
Shape the dough
Decompress the dough with a floured hand and place it in a log shape on a well floured surface. Cut into 8 equal pieces.
Prepare the baking tray
Add parchment paper to a large oven dish. Rub a bit of butter on the paper for flavour and extra crunch.
Form the mini baguettes
With 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.
Second rest
Place the baguettes on the tray. Cover and rest for 30 minutes while the oven heats up to 240°C. Add a dish with some water in the bottom to heat up with the oven and create steam.
Bake the baguettes
Bake for 10 minutes, then take out the water dish, turn the oven down to 220°C and bake for another 7-9 minutes until it sounds hollow on the bottom.
Original recipe
Storage
Freeze as soon as they are cool. Wrap in parchment paper and then into an airtight bag. Defrosts in a few hours.
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