Step-by-Step Guide to Prepare Super Quick Homemade Rustic Mini Baguettes

Rustic Mini Baguettes.

Hey everyone, it is Drew, welcome to my recipe site. Today, we're going to prepare a distinctive dish, rustic mini baguettes. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Rustic Mini Baguettes is one of the most favored of recent trending foods on earth. It is simple, it's fast, it tastes yummy. It's enjoyed by millions every day. Rustic Mini Baguettes is something which I've loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook rustic mini baguettes using 18 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Rustic Mini Baguettes:

1. {Prepare of PRE-DOUGH:.
2. {Take of old, dry bread.
3. {Take of bread flour.
4. {Make ready of water.
5. {Take of instant yeast (0.6 g).
6. {Prepare of *********.
7. {Get of SOURDOUGH:.
8. {Take of rye flour.
9. {Make ready of water.
10. {Get of rye sourdough starter.
11. {Get of **********.
12. {Take of MAIN DOUGH:.
13. {Make ready of bread flour.
14. {Make ready of rye flour.
15. {Make ready of instant yeast.
16. {Take of salt.
17. {Get of water.
18. {Get of Extra rye flour for dusting.

Steps to make Rustic Mini Baguettes:

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. Place on a floured cloth, cover with a tea towel and let rest 10 minutes..
7. 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..
8. 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..
9. 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.).
10. 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..
11. 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..
12. Once finished, let cool down on a rack. Enjoy!!.

So that is going to wrap it up for this special food rustic mini baguettes recipe. Thanks so much for reading. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!