Mini baguettes

Preparation 15 min
Cooking time 20 min

Ingredients

- 400 g T45 or T55 flour
- 250 ml water
- 8 g / 1 ¼ tbsp tsp salt
- 18 g fresh yeast (or 7 g dry instant yeast)

1. In a bowl, mix the flour with lukewarm water (30°C).

2. Cover the bowl with a damp tea towel and leave to rise for about 30 minutes at room temperature.

3. Crumble delicately the fresh yeast and mix together in the dough with the salt. Knead no more than 10 minutes until the dough no longer sticks to the bowl.

4. Cover the bowl with a damp tea towel and leave to rise for about 1 hour at room temperature, sheltered from any drafts.

5. Divide the dough into 5 equal portions and shape it into 15 cm-long rolls.

6. Flour each cavity of the baker and place the 5 pieces of dough. Put the lid on top and leave to rise for 1 hour. It should double in size.

7. Preheat the oven to 250°C. Brush the surface of each mini baguette with a little water, make small diagonal incisions on top (around ½ cm deep).

8. Bake for 15 minutes with the lid on. Then, remove the lid and leave to bake another 5 minutes for the crust to acquire a golden tone.