Description
Mini Baguettes are smaller loaves that provide the perfect crust-to-crumb ratio, ideal for a crunchy and caramelized exterior. The recipe focuses on achieving a professional-grade crust and a moist, airy interior through the right ingredient choices and baking techniques.
Ingredients
Scale
500g High-Protein Bread Flour
350g Warm Water (90°F)
10g Fine Sea Salt
5g Instant Yeast
5g Diastatic Malt Powder (Optional)
Instructions
- Combine bread flour and warm water in a large bowl and let rest for 30 minutes
- Sprinkle instant yeast and sea salt over the dough, incorporating them fully
- Let the dough rise and perform a stretch and fold every 30 minutes for 2 hours
- Divide the dough into six equal portions, shaping each into a small cylinder
- Flatten each piece into a rectangle, shape into a baguette, and let rise for 45-60 minutes
- Preheat oven to 475°F, place shaped baguettes on a baking stone, scoring them before baking
- Bake for 15-18 minutes until golden brown and internal temperature reaches 205°F
Notes
Store baguettes in a paper bag for up to 24 hours; freeze for longer storage.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Bakery
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 baguette
- Calories: 285 kcal
- Sugar: 0.5g
- Sodium: 650mg
- Fat: 1.2g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2.5g
- Protein: 10.5g
- Cholesterol: 0mg