Mini Sourdough Baguettes with Olive Oil 🫒Easy Shaping & Baking🥖Recipe and full step-by-step proces, by Not Only BREAD on YouTube. 1 min.
- Video length
- 1 min
- Time to do it
- About 20 hours, mostly waiting
- Difficulty
- Medium
- Steps
- 10
What you need
Steps
Feed your starter the night before with 8 g starter, 80 g flour and 80 g water. Leave it until it is bubbly and doubled.
Mix 280 g water, 160 g starter, 360 g bread flour and 40 g whole wheat flour until combined. Cover and rest for 1 hour.
Add 8 g salt and mix until fully incorporated. Cover and rest for 1 hour.
Add 40 g olive oil and knead until the dough absorbs it fully, about 10 minutes. Rest for 1 hour.
Do a coil fold, rest 1 hour, do a second coil fold, rest 1 hour, then do a third coil fold.
Put the dough in the fridge and leave it for about 14 hours of cold fermentation.
Take the dough out, divide it into 6 equal pieces and preshape each into a ball.
Shape each ball into a short baguette. Place them seam-side up on a floured cloth with folds between them, then proof for 1 to 2 hours.
Move the rolls onto parchment paper, seam-side down, and score each one with a lame or sharp knife.
Bake at 230°C (446°F) with steam for 15 minutes. Open the door to release steam, lower to 200°C (392°F) and bake 10 to 15 minutes more until golden. Cool completely.
Tips and common mistakes
Use a scale for every ingredient, since small baguettes are sensitive to small flour and water changes.
Let the rolls pass the poke test before baking: a slow spring back means they are ready.
Steam is what gives the thin crust, so add ice cubes to a hot tray at the start of baking.
Do not cut the bread while hot, or the crumb will turn gummy.
Questions
Can I use all-purpose flour instead of bread flour?
Yes, the recipe allows all-purpose flour. The baguettes may be slightly less chewy but will still work.
Do I have to chill the dough overnight?
The cold ferment adds flavour and makes shaping easier. If you skip it, expect a shorter warm ferment and a softer dough.
How do I get steam in a home oven?
Put a metal tray on the bottom rack, preheat it, and pour in hot water or drop in ice cubes right when the bread goes in. Close the door quickly.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
