Taste Mini Baguettes: The classic French bread that has been refined over many generations. These Mini Baguettes will take you back to the quaint bakeries of Paris with their exquisite blend of crunchy exterior, soft middle, and mild yeast taste. These little baguettes will quickly become a family favorite since they are ideal for nibbling, topping with your favourite soups, or used as the foundation for little sandwiches. You may effortlessly replicate the genuine flavor of France in the convenience of your own home with a simple recipe and few ingredients.
Ingredients Taste Mini Baguettes:
- 2 1/2 cups (320 g / 11.3 oz) bread flour
- 3/4 cup + 2 tbsp (210 ml) water
- 1 tsp (3 g) brewer’s yeast or 1/2 tsp (2 g) dry yeast
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt
Comprehensive Guidelines
- In a large mixing basin, start by combining the bread flour, yeast, sugar, and salt. Because salt may hinder yeast activity, be sure the dried yeast is not in direct touch with the salt when using it. To guarantee uniform distribution, whisk these dry ingredients together.
- While mixing, gradually add the water to the dry ingredients. Depending on the humidity and the precise protein concentration of your flour, you may need to slightly modify the quantity of water. Making a shaggy dough that comes together without being too sticky is the aim.
- After transferring the dough to a spotlessly clean, lightly floured board, start kneading. The development of the gluten structure that gives baguettes their distinctive chewy feel depends on this stage. Knead until the dough is elastic and smooth, approximately 10 minutes. Gently insert your finger into the dough to check its readiness; it should slowly bounce back.
- The kneaded dough should be placed in a basin that has been gently oiled, covered with plastic wrap or a wet towel, and let to rise for about an hour in a warm, draft-free environment. For rising, the temperature should be between 75°F and 80°F (24°C and 27°C). The dough should increase in bulk around twofold.
- Punch down the dough carefully to remove the gas bubbles that have developed after the initial rise. This promotes a more equal second rise by redistributing the sugar and yeast.
- Make eight equal chunks out of the dough. For accuracy, you can use a scale, although eyeballing it also works. Each serving should weigh between 65 and 70 grams.
- Form each piece into a little baguette. To achieve this, fold the dough lengthwise, crimp the seam to close, and flatten it slightly. To get the traditional baguette form, gently roll the dough with your hands to lengthen it, tapering the ends slightly.
- Arrange the formed mini baguettes on a parchment paper-lined baking sheet. Allow enough room for each baguette to spread out. Allow the baguettes to rise for a further half hour after gently covering them with a fresh kitchen towel or lightly oiled plastic wrap.
- Preheat the oven to 425°F (220°C) while the baguettes are undergoing their final rise. Put your baking stone in the oven to preheat if you have one.
Additionally:
- Put an empty baking pan on the oven’s bottom rack; we’ll use this to produce steam later.
- Score the tops of the baguettes with a sharp knife or bread lame just before baking. Across each baguette, make three to four diagonal cuts. These slices give the bread the traditional baguette look by allowing it to expand appropriately during baking.
- Place the baguettes on the baking pan in the oven that has been prepared. Fill the empty baking pan at the bottom of the oven with about a cup of boiling water, then quickly shut the door. Steam is produced as a result, aiding in the development of a crispy crust.
- The baguettes should be golden brown and hollow when tapped on the bottom after 15 to 20 minutes of baking. Keep an eye on them after the 15-minute mark since the precise baking time may vary depending on your oven.
- Move the small baguettes to a wire rack to cool after baking. This keeps the bottom of the bread from becoming soggy by allowing air to flow around it.