Ingredients :
- PRE-DOUGH:
- 40 g old, dry bread
- 40 g bread flour
- 80 g water
- 1/4 tsp instant yeast (0.6 g)
- *********
- SOURDOUGH:
- 40 g rye flour
- 40 water
- 4 g rye sourdough starter
- **********
- MAIN DOUGH:
- 210 g bread flour
- 60 g rye flour
- 3/4 tsp (1 3/5 g) instant yeast
- 7 g salt
- 125 g water
- Extra rye flour for dusting
Method :
- 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.
- 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.
- 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.
- 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.
- 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.
- Place on a floured cloth, cover with a tea towel and let rest 10 minutes.
- 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.
- 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.
- 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.)
- 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.
- 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.
- Once finished, let cool down on a rack. Enjoy!!
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