How To Make The Perfect Mini Baguettes
Homemade fresh mini baguettes. Perfect for garlic bread or picnics!
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.
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Nutrition
Calories: 586kcalCarbohydrates: 92gProtein: 16gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 978mgPotassium: 159mgFiber: 4gSugar: 0.4gVitamin A: 3IUVitamin C: 0.01mgCalcium: 23mgIron: 1mg
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