4-Hour Mini French Baguettes
4-Hour Mini French Baguettes
Ingredients
- 300 g bread flour
- 210 g water
- 50 g sourdough starter, 100% hydration
- 6 g salt
- 3 g instant yeast
Instructions
- 1
In a large bowl, combine the bread flour, water, sourdough starter (100% hydration), salt, and instant yeast. Mix thoroughly until there are no dry bits of flour remaining in the bowl and a shaggy dough forms.
⏱️ 5 min
- 2
Cover the bowl with a lid or plastic wrap and let the dough rest for 30 minutes.
⏱️ 30 min
- 3
Perform the first set of stretch and folds on the dough. To do this, gently pull a section of the dough up from the bowl, stretch it, and fold it over itself. Rotate the bowl and repeat this process several times until the dough feels slightly more developed. Cover the bowl again and let it rest for another 30 minutes.
⏱️ 35 min
- 4
Perform the second set of stretch and folds. Cover and rest for 30 minutes.
⏱️ 35 min
- 5
Perform the third set of stretch and folds. Cover and rest for 30 minutes.
⏱️ 35 min
- 6
Allow the dough to bulk ferment for 1 hour at room temperature. The dough should increase in volume and become bubbly.
⏱️ 60 min
- 7
Gently transfer the fermented dough to a lightly floured surface. Divide the dough into 4 equal pieces.
⏱️ 5 min
- 8
Lightly pre-shape each piece of dough into a log. Cover them with a clean kitchen towel or plastic wrap and let rest for 15 minutes.
⏱️ 15 min
- 9
Shape each dough piece into a baguette. Gently flatten a log, fold the top third down, then the bottom third up, and finally fold it in half lengthwise, sealing the seam. Roll gently to lengthen and taper the ends.
⏱️ 10 min
- 10
Carefully transfer the shaped baguettes to a floured couche (a linen cloth designed for proofing bread) or use parchment paper with folds in between to support their shape and prevent them from spreading. Cover them and let proof for 1 hour.
⏱️ 60 min
- 11
Preheat your oven to 230°C (450°F) for 30 minutes. Place a tray of hot water at the bottom of the oven to create steam, which helps create a crispy crust.
⏱️ 30 min•🌡️ 230
- 12
Carefully transfer the proofed baguettes to a hot baking stone or baking sheet. Score the top of each baguette with a sharp knife or lame. Bake for 15 minutes at 230°C (450°F) with the steam from the hot water.
⏱️ 15 min•🌡️ 230
- 13
Carefully remove the tray of hot water from the oven. Continue baking the baguettes for another 10-15 minutes at 230°C (450°F), or until they achieve a deep golden brown color and sound hollow when tapped on the bottom.
⏱️ 15 min•🌡️ 230
- 14
Remove the baked baguettes from the oven and let them cool completely on a wire rack before slicing and serving. This allows the crust to crisp up and the interior to set.
⏱️ 30 min
Kitchen Tools
4-Hour Mini French Baguettes
- 300 g bread flour
- 210 g water
- 50 g sourdough starter, 100% hydration
- 6 g salt
- 3 g instant yeast
Instructions
- 1
In a large bowl, combine the bread flour, water, sourdough starter (100% hydration), salt, and instant yeast. Mix thoroughly until there are no dry bits of flour remaining in the bowl and a shaggy dough forms.
⏱️ 5 min - 2
Cover the bowl with a lid or plastic wrap and let the dough rest for 30 minutes.
⏱️ 30 min - 3
Perform the first set of stretch and folds on the dough. To do this, gently pull a section of the dough up from the bowl, stretch it, and fold it over itself. Rotate the bowl and repeat this process several times until the dough feels slightly more developed. Cover the bowl again and let it rest for another 30 minutes.
⏱️ 35 min - 4
Perform the second set of stretch and folds. Cover and rest for 30 minutes.
⏱️ 35 min - 5
Perform the third set of stretch and folds. Cover and rest for 30 minutes.
⏱️ 35 min - 6
Allow the dough to bulk ferment for 1 hour at room temperature. The dough should increase in volume and become bubbly.
⏱️ 60 min - 7
Gently transfer the fermented dough to a lightly floured surface. Divide the dough into 4 equal pieces.
⏱️ 5 min - 8
Lightly pre-shape each piece of dough into a log. Cover them with a clean kitchen towel or plastic wrap and let rest for 15 minutes.
⏱️ 15 min - 9
Shape each dough piece into a baguette. Gently flatten a log, fold the top third down, then the bottom third up, and finally fold it in half lengthwise, sealing the seam. Roll gently to lengthen and taper the ends.
⏱️ 10 min - 10
Carefully transfer the shaped baguettes to a floured couche (a linen cloth designed for proofing bread) or use parchment paper with folds in between to support their shape and prevent them from spreading. Cover them and let proof for 1 hour.
⏱️ 60 min - 11
Preheat your oven to 230°C (450°F) for 30 minutes. Place a tray of hot water at the bottom of the oven to create steam, which helps create a crispy crust.
⏱️ 30 min•🌡️ 230 - 12
Carefully transfer the proofed baguettes to a hot baking stone or baking sheet. Score the top of each baguette with a sharp knife or lame. Bake for 15 minutes at 230°C (450°F) with the steam from the hot water.
⏱️ 15 min•🌡️ 230 - 13
Carefully remove the tray of hot water from the oven. Continue baking the baguettes for another 10-15 minutes at 230°C (450°F), or until they achieve a deep golden brown color and sound hollow when tapped on the bottom.
⏱️ 15 min•🌡️ 230 - 14
Remove the baked baguettes from the oven and let them cool completely on a wire rack before slicing and serving. This allows the crust to crisp up and the interior to set.
⏱️ 30 min