Simple Way to Prepare Jamie Oliver Rustic Mini Baguettes

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, rustic mini baguettes. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Rustic Mini Baguettes is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Rustic Mini Baguettes is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have rustic mini baguettes using 18 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Rustic Mini Baguettes:

1. Get PRE-DOUGH:
2. Prepare 40 g old, dry bread
3. Get 40 g bread flour
4. Prepare 80 g water
5. Get 1/4 tsp instant yeast (0.6 g)
6. Take *********
7. Prepare SOURDOUGH:
8. Get 40 g rye flour
9. Make ready 40 water
10. Take 4 g rye sourdough starter
11. Take **********
12. Make ready MAIN DOUGH:
13. Get 210 g bread flour
14. Get 60 g rye flour
15. Make ready 3/4 tsp (1 3/5 g) instant yeast
16. Get 7 g salt
17. Take 125 g water
18. Prepare Extra rye flour for dusting

Steps to make Rustic Mini Baguettes:

1. Prepare the pre-dough with old bread: Mix 40 g old, dry bread, 40 g flour, 0.6 g (1/4 tsp) instant yeast and 80 g water in a small bowl. Cover with plastic and put in the refrigerator to proof for 3 days.
2. The day before baking, prepare the sourdough portion by mixing together 40 g rye flour, 40 g water and 4 g sourdough starter. Cover and let sit at room temperature for 16-20 hours.
3. After the pre-dough and sourdough have been prepared, it's time to bake! In a large bowl, add the 210 g bread flour, 60 g rye flour, 1.6 g instant yeast (about 3/4 tsp) and 7 g salt. Mix well, then put the pre-dough, sourdough and 125 g water on the dry flour. Mix in gently with your hands and then knead on a flour surfaced until smooth, about 10 minutes.
4. Put the kneaded dough in a bowl and cover. Let it rise for a total of 90 minutes, but fold punch down and fold the dough after 30 minutes and then again after another 30 minutes.
5. After 90 minutes, divide the dough into 5 equal pieces about 130 g each. Gently flatten out each piece without pushing too much air out, and roll each piece into a cylinder shape.
6. Place on a floured cloth, cover with a tea towel and let rest 10 minutes.
7. After 10 minutes, roll each portion of dough into a mini baguette with your hands - about 9-10 cm. You can leave the ends round or make them pointed.
8. Dust each formed baguette very well with rye flour and place crease-side UP on a floured cloth. Cover with a tea towel and let rise a last 30 minutes.
9. Meanwhile, preheat oven to 250°C/480°F. (Place a steam pan at the bottom rack of the oven for pouring in boiling water in for steam later. Prepare some boiling water to pour in too.)
10. After 30 minutes, gently roll the baguettes over so the crease-side is now DOWN and place onto a baking sheet. Score each baguette with 3 almost vertical slashes down the dough.
11. Put in oven and pour in some boiling water into the steam pan to create the steam. Bake for a total of 20 minutes - after the first 10 minutes, remove the steam pan and turn down the temperature to 230°C/450°F.
12. Once finished, let cool down on a rack. Enjoy!!

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