The crunchy mini baguettes are delicious small rolls perfect for filling: very few ingredients, a long maturation, and you’ll hear them “sing” as soon as they’re out of the oven! Delicious to open and fill with vegetables, cold cuts, and cheeses, great to present at the table in the bread basket, the crunchy mini baguettes will amaze you! But don’t make too many because they don’t stay crunchy for long. Bake them and enjoy them right away: it’s the best way to savor all their fragrance.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Hours
- Preparation time: 20 Minutes
- Portions: 14 Pieces
- Cooking methods: Electric Oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/3 cups water
- 2 tsp active dry yeast
- 4 cups all-purpose flour
- 1 3/4 tsp salt
Tools
- 1 KitchenAid Artisan Mixer
- 1 Bowl
- 1 Reusable Bowl Cover
- 1 Dough Scraper
- 1 Baguette Pan
- 1 Rolling Pin
- 1 Bread Scorer
Steps
In the bowl of the mixer, add the water and salt. Add the flour and active dry yeast and knead until you get a soft but smooth and homogeneous dough. Transfer it into a bowl, cover it, and place it in the refrigerator overnight (or about eight hours). The next morning, take the dough out of the refrigerator and let it acclimate at room temperature for an hour.
Divide the dough into 14 portions of about 2.1 oz each, form balls and let them rest covered with a cloth for twenty minutes. Roll out the balls with a rolling pin, gently flattening them, then fold the top and bottom edges to the center to form small elongated rolls. Seal well with your fingers in the center where the two edges meet and place the rolls on the baguette tray. Score each roll in the center with a bread scorer or knife, cover them and let them rise for forty minutes.
After the resting time, bake the mini baguettes in the oven at 446°F for 25 minutes with steam. If you have a steam oven, follow the instructions in your manual, otherwise place a small pot with some water at the bottom of the oven to maintain humidity during baking.
