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Classic Mini Baguette

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4p
90 Min

1 1/4 cups wheat bread flour
1/2 tsp salt
92 ml (1/3 cup + 1 tsp) water
1/2 tsp dry active yeast
2 tsp sugar

Así puedes prepararlo

1. Knead
Place all ingredients in a bowl in the Lékué Breadmaker and hand mix until it is a smooth dough. We recommend following the kneading techniques on page 4.

2. Resting time.
It will form a single ball, cover with a cloth and let it stand for 20 minutes.

3. Forming the buns
After 20 minutes, divide the dough into 4 65-g-pieces. Give them a round shape and leave to rest for 20 minutes. Then flatten the dough and roll it up, forming a loop of dough. Once you have all the dough in the mould, make sure you cover the entire length of the mould and cover with a cloth.

4. Proving.
Allow the bread to prove until doubled in volume (about 1 hour, depending on room temperature). You also have the option of leaving it in the fridge, well covered, at 4-6°C for about 12 hours. Pre-heat the oven to 200°C (both top and bottom heat and fan) and place the rack in middle of the oven.

5. Baking.
Before baking, sprinkle flour lightly over the baguettes.
Use a paring knife to make 1 to 2 surface cuts on top of the bread.
Place mould on the rack. Bake the buns for approximately 18 minutes. With the help of an oven-glove so as to ensure you don't get burnt, remove the rack with the bread pan from the oven. You do not need to take the bread out of the mould as the bread can breathe because the mould is micro-perforated. Wait a few minutes… and they are ready to eat!

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