The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Mini baguette

kacy's picture
kacy

Mini baguette

Made a batch of 8 mini baguettes or batards for use in sandwiches. 8 portions from 600g of dough fitted nicely into the table top oven. Baked for 30mins at 220C with steam first ten minutes. Should get me thru the week... It had a crunchy crust and chewy interior with good flavour from the added rye and long proof of 16hrs.

Comments

alschmelz's picture
alschmelz

These look delicious!  And what a great idea to make them mini for sandwiches.  I never would have thought of that.  I will definitely have to try that sometime soon. 

What was your final dough hydration?  And the preferment?

kacy's picture
kacy

Tq for your comment. Final dough hydration was 73%. Starter weighed 100g at 100% hydration. So, it was 100g starter, 200g water and 300g flour plus 1 tsp salt. Mini loaves easier to manage and just right for asian portions. Here bread is not staple. Happy baking...

Floydm's picture
Floydm

Very nice. :)

kacy's picture
kacy

Thank you Floyd. I tried to add more pics but not quite getting it yet.

dabrownman's picture
dabrownman

1:2:3 SD recipe for a nice oaf of bread that is any size.  Love the ears adn the blisters too.

Well done and happy blong