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Cover the dough with a moist towel or plastic wrap and set it aside in a warm, draft-free area to rise for about an hour after kneading. Around 75 to 80 degrees Fahrenheit (24 to 27 degrees Celsius) is the sweet spot for rising. About doubling in size is the target for the dough.
To remove the air bubbles that have developed in the dough after the first rise, lightly punch it down. A more uniform second rise is the result of this redistribution of yeast and sugar.
Make 8 equal parts of the dough. For accuracy, a scale is useful, but you can also just eyeball it. About 65-70 grams should be in each serving.
Roll out each serving into a little baguette. The dough has to be gently flattened before being folded lengthwise and the seam must be pinch sealed. To get the traditional baguette form, roll out the dough gently with your hands, being sure to slightly taper the ends.
Arrange the miniature baguettes in their respective shapes on a parchment-lined baking sheet. To allow the baguettes to expand, make sure there is adequate room between them. Allow the baguettes to rise for a further half an hour, loosely covered with a damp kitchen towel or slightly greased plastic wrap.
Preheat the oven to 425°F, or 220°C, while the baguettes are in the final rise. Start preheating your oven immediately if you happen to have a baking stone. Additionally, set an empty baking pan on the lowest oven rack; we will use this pan to generate steam in a while.
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Prior to baking, score the baguettes’ tops with a sharp knife or a bread lame. On each baguette, cut three or four diagonal slices. These slits give the bread the characteristic baguette shape and let it expand just right when baking.
Place the baguettes on a baking sheet and place it in the preheated oven. Close the oven door immediately after quickly adding about 1 cup of hot water to the empty baking pan located at the base of the oven. A crispy crust may be achieved by creating steam in this way.
After ten to fifteen minutes in the oven, the baguettes should be golden brown and hollow when tapped. After 15 minutes, check on them often since the precise baking time could vary from oven to oven.
Cool the small baguettes on a wire rack after baking. The bottom won’t become soggy since air can flow around the bread.
Additionally, you may be interested in these serving suggestions for Everyday Delight Cupcakes: Simplicity and Scrumptiousness.
There are a plethora of ways to savor these Crusty Mini Baguettes:
Just as they are: After a brief cooling period, slather them with butter or olive oil and savor them straight from the oven.
Soup: Dip them into your favorite pot of soup or stew for a delicious snack.
In the case of sandwiches: Cut them in half lengthwise for tasty little sandwiches.
For a side dish, try it with spaghetti, salad, or a cheese board.
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To start the day: Toast the slices and top with jam or use them as a foundation for avocado toast. Cookie Bars Made with Chocolate and Sesame Seeds How to Make
Nutritional Information Approximate values per mini baguette:
About 160 calories
Five grams of protein
Nutrients: 32 grams
One gram of fiber
In grams of fat: 0.5g
Salt: 290 milligrams
Because each recipe calls for different ingredients and different serving quantities, these are just approximations.
Suggestions for Making Flavorful Mini Baguettes
Flour made for bread: The gluten structure required for that chewy baguette texture is developed by its greater protein level.
Climate is important: To activate the yeast correctly, use lukewarm water, which is around 100°F, or 38°C.
Take it easy on the ascent: Flavour and texture are enhanced when fermentation is given the time it needs to develop.
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Make steam: To get the perfect crun
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