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

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1 Oct, 2021

Rustic Mini Baguettes.

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, rustic mini baguettes. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Rustic Mini Baguettes is one of the most popular of recent trending meals in the world. It is easy, it's fast, it tastes delicious. It is appreciated by millions every day. Rustic Mini Baguettes is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook rustic mini baguettes using 18 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Rustic Mini Baguettes:

{Prepare of PRE-DOUGH:.
{Take of old, dry bread.
{Make ready of bread flour.
{Take of water.
{Take of instant yeast (0.6 g).
{Make ready of *********.
{Prepare of SOURDOUGH:.
{Take of rye flour.
{Take of water.
{Take of rye sourdough starter.
{Take of **********.
{Take of MAIN DOUGH:.
{Make ready of bread flour.
{Get of rye flour.
{Make ready of instant yeast.
{Take of salt.
{Prepare of water.
{Prepare of Extra rye flour for dusting.

Steps to make Rustic Mini Baguettes:

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..
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..
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..
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..
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..
Place on a floured cloth, cover with a tea towel and let rest 10 minutes..
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..
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..
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.).
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..
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..
Once finished, let cool down on a rack. Enjoy!!.

So that's going to wrap it up with this special food rustic mini baguettes recipe. Thank you very much for your time. I am sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!