Mini Baguettes
With a crispy exterior and a soft, airy interior, these mini baguettes are perfect for any occasion.
2 h
Easy
4-6
Recipe Ingredients
- 1×7 grams sachet of dried yeast
- 1 teaspoon caster sugar
- 4 tablespoons water, lukewarm
- 350 grams bread flour, plus extra for dusting
- ½ teaspoon salt
- 200 millilitres water, lukewarm
- 10 grams unsalted butter, at room temperature
Methods
1. Activate the yeast
Dissolve the yeast with 1 teaspoon of sugar in 4 tablespoons of lukewarm water and leave to stand until foamy. It takes about 5-10 minutes. Meanwhile, weigh and measure the ingredients.
2. Make the dough
In a mixing bowl, combine the 350 grams of flour and half a teaspoon of salt. Make a well in the centre of the flour mixture and pour in the foamy yeast mixture and the lukewarm water, then add the butter.
Use a hand mixer with a dough hook or your hands to knead the ingredients until they come together into a smooth and elastic dough. If the dough is too sticky, add a bit more flour. After kneading, cover the dough with a tea towel and let it rise in a warm place for about 1 hour, or until it doubles in size.
3. Shape the dough
After the dough has doubled in size, turn it out onto a lightly floured surface and divide it into 4-6 equal parts, depending on your desired size. Shape each portion into a long, thin baguette shape.
Place each baguette on a baking tray lined with baking parchment. Cover them again with a tea towel and let them rise for another 30 minutes.
4. Bake
While the baguettes are resting for the second time, preheat your oven to 220°C (430°F). Before putting them in the oven, score the baguettes twice with a sharp blade or knife to give them the typical look. Bake them in the preheated oven for about 15-20 minutes, or until they turn golden brown on top.
5. Serve
Once baked, allow the mini baguettes to cool slightly on a wire rack. They are best enjoyed fresh with your favourite spreads.
Enjoy!
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