How To Make The Perfect Mini Baguettes
Are you a fan of crispy, crusty, and perfectly baked bread? Then you’ll love making mini baguettes! These bite-sized delights are perfect for appetizers, picnics, or as a side dish for your main course. All it takes is a bit of skill, patience, and a little bit of know-how. That’s why we’ve put together this ultimate guide to help you master the art of making mini baguettes. From the ingredients you’ll need to the step-by-step process, we’ve got everything covered. Whether you’re a seasoned baker or a newbie in the kitchen, you’ll find this guide easy to follow and full of helpful tips and tricks. So, roll up your sleeves, preheat your oven, and get ready to make the most delicious mini baguettes you’ve ever tasted!
Ingredients Needed for Mini Baguettes
Before you start making your mini baguettes, you’ll need to gather your ingredients. Here’s what you’ll need for 2 small french baguettes:
- 250 g Strong Bread Flour
- 5 g Salt
- 7 g Fast-action Yeast
- 2 tbsp Olive Oil
- Semolina (for dusting)
- 180 ml Water (cool)
It’s important to use bread flour for this recipe, as it has a higher protein content than all-purpose flour. This protein helps to create the gluten structure that gives bread its chewy texture. Instant yeast is also key to this recipe, as it doesn’t need to be activated in water like active dry yeast does.
Equipment Needed for Mini Baguettes
In addition to the ingredients, you’ll also need some equipment to make your mini baguettes. Here’s what you’ll need:
A stand mixer with a dough hook attachment (optional)
A large mixing bowl if not using a mixer
A bench scraper or sharp knife
A baking sheet
A roasting tin filled with water
Baking paper
If you don’t have a stand mixer, you can also mix the dough by hand. It will take a little bit longer, but it’s still doable.
Preparing the Dough
Now that you have your ingredients and equipment, it’s time to make the dough. Here’s how:
1. In a large mixing bowl, combine the bread flour, instant yeast, and salt.
2. Add in the cool water and oil and mix until a shaggy dough forms. If you’re using a stand mixer, mix on low speed for 6-8 minutes. If you’re mixing by hand, knead the dough on a lightly floured surface for 10-12 minutes until it becomes smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 2 hours or until it has doubled in size.
Shaping the Dough Baguettes
Once your dough has risen, it’s time to shape it into mini baguettes. Here’s how:
- 1. Mix equal quantities of flour and semolina together for dusting and scatter on a work surface. Tip the dough on the work surface and knock it back with the heels of your hands. Fold the dough in on itself several times, then divide it into 2 equal pieces.
- 2. Working with one piece of dough at a time, use your hands to stretch it into a long, thin oval shape.
- 3. Fold one side of the dough over to the middle, then fold the other side over on top of it. Press the seam down with your fingers to seal it.
- 4. Use your hands to gently roll the dough back and forth until it’s about 6 inches long.
- 5. Place the shaped baguettes onto a baking sheet that’s been lightly dusted with flour and semolina.
Proofing the Mini Baguettes
Now that your baguettes are shaped, it’s time to let them proof. This is the final rise before baking, and it helps to develop the bread’s flavour and texture. Here’s how:
1. Cover the shaped baguettes with a lightly oiled piece of plastic wrap or proving bag.
2. Let them proof in a warm place for 60 minutes or until they have doubled in size.
3. Just before baking, use a sharp knife or razor blade to make several slashes across the top of each baguette. This will help the bread expand in the oven.
Baking the Mini Baguettes
It’s finally time to bake your mini baguettes! Here’s how:
1. Place the baking sheet with the baguettes into the preheated oven.
2. Fill a roasting tin with water to create steam. This will help the bread develop a crispy crust.
3. Bake for 25 minutes at 200c then a further 10 minutes at 180c or until the baguettes are golden brown and sound hollow when tapped on the bottom.
4. Let the baguettes cool on a wire rack before serving.
Tips for Making Perfect Mini Baguettes
Here are a few tips to help you make the perfect mini baguettes:
* Use bread flour and instant yeast for the best results.
* Let the dough rise in a warm, draft-free place for the best results.
* Use a roasting tin filled with water to create steam in the oven when baking.
* Let the baguettes cool completely on a wire rack before storing or serving.
Check my other post on How to Soften a Hard Baguette.
Serving Suggestions for Mini Baguettes
Mini baguettes are incredibly versatile and can be served in a variety of ways. Here are a few ideas:
* Serve them as an appetizer with your favourite dips or spreads. Try my light houmous recipe.
* Use them as a side dish for soups, stews, or salads.
* Make mini sandwiches with your favourite fillings.
* Toast them and serve with butter and jam for breakfast or brunch.
How To Make The Perfect Mini Baguettes
Ingredients
- 250 g Strong Bread Flour
- 5 g Salt
- 7 g Fast-action Yeast
- 2 tbsp Olive Oil
- Semolina (for dusting)
- 180 ml Water (cool)
Instructions
- Put the flour in the mixer fitted with a dough hook and add the salt and yeast. Start mixing on a slow speed and gradually add the oil and water. After 5 minutes, turn up the speed and mix for a further 8 to 10 minutes.
- You should be able to stretch a piece out by 30cm without it breaking. Transfer to an oiled bowl, cover with cling film and leave to rise for 2 hours, or until at least doubled in size.
- Mix equal quantities of flour and semolina together for dusting and scatter on a work surface. Tip the dough on the work surface and knock it back with the heels of your hands. Fold the dough in on itself several times, then divide into 2 equal pieces.
- Stretch the pieces into long pieces and shape them into the shape of a baguette. The tops should be smooth with a seam running along the bottom.
- Line a baking tray with baking paper. Dust with flour and semolina, then place the baguettes on it. Place the baking tray in a proving bag. Leave it to prove for 1 hour or until it's doubled in size.
- Preheat the oven to 200℃. Pour 1 litre of water into a roasting tin and place in the bottom shelf of the oven. Score the tops of the baguettes 3 times with a sharp knife using long diagonal strokes and cutting about 2cm deep.
- Bake the baguettes for 25 minutes, then turn the oven down to 180℃ and bake for another 10 minutes. Leave to cool on a wire rack.
Nutrition
Conclusion
Making mini baguettes may seem daunting, but with a little bit of practice, you’ll be a pro in no time. Follow these steps and tips, and you’ll be able to create delicious, crusty mini baguettes that are perfect for any occasion. Whether you’re a seasoned baker or a newbie in the kitchen, these mini baguettes are sure to impress. So go ahead, give them a try, and enjoy the delicious taste of freshly-baked bread!