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2026-01-30T13:18:45Z

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{{#seo:
|title=Small baguettes, French recipe
|titlemode=replace
|keywords=#dough #flour #clingfilm #yeast #smallbaguettes #knead #bread #baguettes #bake #sieve #kneading
|hashtagrev=032020
|description=My first attempt at these! This is based on a recipe in Richard Bertinet's book 'Dough'
}}

{{Template:AdvancePreparation}}

My first attempt at these! This is based on a recipe in Richard Berthinet's '''[[Dough]]''' (ISBN 9781856267625). I have started by making an overnight sponge, to encourage [[Yeast|yeast]] activity, but you can omit that stage if you like and mix in all the ingredients at the same time.

This time, I am letting my Kenwood Chef do a lot of the hard work. If using a stand food [[Mixer|mixer]], you can use its bowl right from starting the sponge. For a Kenwood Chef, you can use the bowl cover that comes with it, rather than mess about with [[Clingfilm|clingfilm]]. I am not sure if Kitchen Aids come with a clip on cover, so if they don't you will have to remove the bowl from the machine and cover with clingfilm or a damp cloth.

{{recipesummary
|TotalCalories = 1329
|PortionCalories = 332
|DatePublished=12th April 2013
|Author = JuliaBalbilla
|Servings = 4
|Difficulty = 2
|TotalTime = 8 hours, 15 minutes
|PrepTime = 8 hours
|CookTime = 15 minutes
|Image = [[Image:Small baguettes recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Hard Work!''

4.74/5

But worth all the effort for the authentic taste.
[[User:Chef|Jerry]] 
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{{RecipeIngredients
| 10g fresh [[Yeast|yeast]]
| 350g [[Sparkling mineral water|sparkling mineral water]]
| 500g strong [[Bread|bread]] [[Flour|flour]] - you may need to use more water if using very strong bread [[Flour|flour]]
| 10g [[Salt|salt]]
}}
===Method===

{{RecipeMethod
| The night before you want to [[Bake|bake]] the [[Bread|bread]], dissolve the [[Yeast|yeast]] in the water,
| [[Sieve]] 250g [[Flour|flour]] into a large bowl and stir in the water and dissolved [[Yeast|yeast]]. Do NOT add the [[Salt|salt]] at this stage as its will interfere with yeast activity.
| Mix thoroughly.
| Cover with [[Clingfilm|clingfilm]] and leave at room temperature overnight.
| If it becomes very active, [[Refrigerate|refrigerate]] and bring to room temperature in the morning.
| The next day, [[Sieve|sieve]] the remaining 250g [[Flour|flour]] with the [[Salt|salt]] and add to the bowl.
| Mix thoroughly (Kenwood Chef - lowest speed for 2 minutes) and leave to rest for 20 minutes. The [[Dough|dough]] should be fairly sticky, so add more water if necessary.
| [[Knead]], using your desired method until you have an elastic [[Dough|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|clingfilm]], until the [[Dough|dough]] has almost doubled in size.
| Lightly [[Flour|flour]] a work surface and gently deflate the [[Dough|dough]]. (Kenwood - deflate for a few seconds on slowest speed - no need for further [[Kneading|kneading]].)
| [[Knead]] briefly and repeat the two previous steps, but do not vigorously deflate the [[Dough|dough]].
| Divide into 4 equal pieces and allow to rest, covered, on the work surface.
| Shape each piece into [[Baguettes|baguettes]] and place on a floured couche cloth or [[Baguette|baguette]] tin.
| Cover and leave to prove for about 45 minutes until almost doubled in size.
| Cover with a damp cloth or oiled [[Clingfilm|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|oven]] 210° C & reduce cooking time by 10 mins per hour] for 15 minutes.
| Allow to cool on a wire rack.
}}
===Chef's notes===
I am still trying to get the knack of slashing the [[Dough|dough]]!
{{RecipeLine}}
[[Category:Recipes]]
[[Category:French recipes]]
[[Category:Bread and baking]]
[[Category:Vegan recipes]]
[[Category:Vegetarian recipes]]
[[Category:Breadmaker recipes]][[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/dough|#dough]] [[Special:Search/flour|#flour]] [[Special:Search/clingfilm|#clingfilm]] [[Special:Search/yeast|#yeast]] [[Special:Search/smallbaguettes|#smallbaguettes]] [[Special:Search/knead|#knead]] [[Special:Search/bread|#bread]] [[Special:Search/baguettes|#baguettes]] [[Special:Search/bake|#bake]] [[Special:Search/sieve|#sieve]] [[Special:Search/kneading|#kneading]]
</code>

Small baguettes - Revision history

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