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List of ingredients for Small baguettes


* 10g fresh Yeast
* 350g Sparkling mineral water
* 500g strong Bread Flour - you may need to use more water if using very strong bread Flour
* 10g Salt

===Method===
* The night before you want to Bake the Bread, dissolve the Yeast in the water,
* Sieve 250g Flour into a large bowl and stir in the water and dissolved Yeast. Do NOT add the Salt at this stage as its will interfere with yeast activity.
* Mix thoroughly.
* Cover with Clingfilm and leave at room temperature overnight.
* If it becomes very active, Refrigerate and bring to room temperature in the morning.
* The next day, Sieve the remaining 250g Flour with the Salt and add to the bowl.
* Knead, using your desired method until you have an elastic Dough (Kenwood - 2nd slowest speed for 6 minutes).
* Shape into a ball and leave it to rest for an hour in an oiled bowl, covered with Clingfilm, until the Dough has almost doubled in size.
* Lightly Flour a work surface and gently deflate the Dough. (Kenwood - deflate for a few seconds on slowest speed - no need for further Kneading.)
* Knead briefly and repeat the two previous steps, but do not vigorously deflate the Dough.
* Divide into 4 equal pieces and allow to rest, covered, on the work surface.
* Shape each piece into Baguettes and place on a floured couche cloth or Baguette tin.
* Cover and leave to prove for about 45 minutes until almost doubled in size.
* Cover with a damp cloth or oiled Clingfilm and leave to prove for up to 45 minutes.
* Make a few diagonal slashes in the loaves and leave to rest for a further 10 minutes
* Bake at 230° C (450° F - gas 8), [fan Oven 210° C & reduce cooking time by 10 mins per hour] for 15 minutes.
* Allow to cool on a wire rack.

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Small_baguettes

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