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Rustic Mini Baguettes
Rustic Mini Baguettes

Before you jump to Rustic Mini Baguettes recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

Mostly, people have been trained to think that “comfort” foods are bad for the body and must be avoided. If your comfort food is candy or junk food this might be true. Other times, however, comfort foods can be totally healthy and it’s good for you to eat them. There are several foods that basically can boost your moods when you consume them. When you feel a little down and are in need of an emotional pick-me-up, test out a couple of these.

Green tea is excellent for moods. You were simply anticipating to read that, weren’t you? Green tea is loaded with an amino acid called L-theanine. Research has found that this amino acid stimulates the production of brain waves. This helps better your mental sharpness while relaxing the rest of your body. You probably already knew how easy it is to get healthy when you drink green tea. Now you are aware that it helps you to lift your moods too!

Now you know that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Go with these suggestions instead!

We hope you got insight from reading it, now let’s go back to rustic mini baguettes recipe. You can have rustic mini baguettes using 18 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to prepare Rustic Mini Baguettes:
  1. Take PRE-DOUGH:
  2. Provide 40 g old, dry bread
  3. Prepare 40 g bread flour
  4. Get 80 g water
  5. Prepare 1/4 tsp instant yeast (0.6 g)
  6. Take *********
  7. You need SOURDOUGH:
  8. Get 40 g rye flour
  9. Prepare 40 water
  10. Prepare 4 g rye sourdough starter
  11. Provide **********
  12. Use MAIN DOUGH:
  13. Provide 210 g bread flour
  14. You need 60 g rye flour
  15. Use 3/4 tsp (1 3/5 g) instant yeast
  16. Provide 7 g salt
  17. You need 125 g water
  18. Take Extra rye flour for dusting
Steps to make Rustic Mini Baguettes:
  1. Prepare the pre-dough with old bread: Mix 40 g old, dry bread, 40 g flour, 0.6 g (1/4 tsp) instant yeast and 80 g water in a small bowl. Cover with plastic and put in the refrigerator to proof for 3 days.
  2. The day before baking, prepare the sourdough portion by mixing together 40 g rye flour, 40 g water and 4 g sourdough starter. Cover and let sit at room temperature for 16-20 hours.
  3. After the pre-dough and sourdough have been prepared, it's time to bake! In a large bowl, add the 210 g bread flour, 60 g rye flour, 1.6 g instant yeast (about 3/4 tsp) and 7 g salt. Mix well, then put the pre-dough, sourdough and 125 g water on the dry flour. Mix in gently with your hands and then knead on a flour surfaced until smooth, about 10 minutes.
  4. Put the kneaded dough in a bowl and cover. Let it rise for a total of 90 minutes, but fold punch down and fold the dough after 30 minutes and then again after another 30 minutes.
  5. After 90 minutes, divide the dough into 5 equal pieces about 130 g each. Gently flatten out each piece without pushing too much air out, and roll each piece into a cylinder shape.
  6. Place on a floured cloth, cover with a tea towel and let rest 10 minutes.
  7. After 10 minutes, roll each portion of dough into a mini baguette with your hands - about 9-10 cm. You can leave the ends round or make them pointed.
  8. Dust each formed baguette very well with rye flour and place crease-side UP on a floured cloth. Cover with a tea towel and let rise a last 30 minutes.
  9. Meanwhile, preheat oven to 250°C/480°F. (Place a steam pan at the bottom rack of the oven for pouring in boiling water in for steam later. Prepare some boiling water to pour in too.)
  10. After 30 minutes, gently roll the baguettes over so the crease-side is now DOWN and place onto a baking sheet. Score each baguette with 3 almost vertical slashes down the dough.
  11. Put in oven and pour in some boiling water into the steam pan to create the steam. Bake for a total of 20 minutes - after the first 10 minutes, remove the steam pan and turn down the temperature to 230°C/450°F.
  12. Once finished, let cool down on a rack. Enjoy!!

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