Mini Baguettes

You know that sinking feeling you get, after having spent hundreds of years thinking how lovely it would be, to do a certain thing. When you finally get to doing it, it doesn't work.

At Pebble Soup HQ, baking baguettes, has been labelled with a capital F...for Failure and for what I used to say on opening the oven-door. I am not quite there yet but my latest attempt is worthy of posting, so light and crusty that opening the oven door became opening the heaven door. Perseverance paid off.
 
Mini Baguettes

Ingredients - make 3 baguettes-
90g (3/4 cups) plain (all purpose) flour
2 teaspoons dry yeast
1/2 tsp. fine sea salt (or table salt)

1 teaspoon sugar
375g (3 cups) white strong flour
310ml (1 1/4cup) warm water
Polenta or semolina (pasta flour) or fine cornmeal for sprinkling on the baking sheet



Method
More about shaping  baguettes techniques in a post coming soon

Put the yeast, sugar and 310ml warm water in a small bowl and mix well. Leave in a warm draught-free place for 10 minutes or until bubbles appear on the surface.

Mix together the flours and 1/2 teaspoon of salt and transfer all the dry ingredients to a large bowl. Make a well in the center and add the yeast mixture. Using a spoon mix until you get a soft dough> Cover leave to rise till it is one third of its original size about 30 minutes.

Knead the dough on a slightly floured surface add a little water is needed to get a soft slightly sticky dough. When the dough is smooth and elastic shape it into a large ball put it back in the bowl with a dampen clothe on the top for about 1 hour or until it has doubled in size

Lightly grease two large baking trays and sprinkle with polenta. Punch down the dough and knead for 2-3 minutes. Divide the dough into three portions and press or roll each into a rectangle about 20x40cm. Roll each up firmly into a long sausage shape and place seam side down, well spaced on the tray. cover loosely and leave for another 40 minutes or till doubled in size

Pre-heat the oven 220C/ 425F/ gas 7. Lightly brush the loaves with water and make diagonal slashes across the top at intervals. Place the tray in the oven and bake for 20 minutes. For a really crusty baguette place an oven-proof bowl of water in too. Bake for 20 minutes then lower the temperature to 180/350/4 and bake for another 5 to 10 minutes until golden. Colo on a wire rack









2 comments:

Kate@whatkatebaked said...

I'm so impressed! I'd heard baguettes were rather tricky for the home baker so have stayed welllll clear! Thank you for entering #teatimetreats

Sarah, Maison Cupcake said...

I'd love to make my own baguettes, I think my bread maker booklet has a recipe I can try too. Yours look like they'd make fabulous sandwiches!

si

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