Mini Crusty French Baguette

Name: Mini Crusty French Baguette
Total time: 360 min
Yield: 1 portions
Cuisine: French
Ingredients: 1 cup Water 40 ml lukewarm for dough, 200 ml hot for oven steam; 0.5 cup Flour Strong white flour: 60 g dough, 2 g shaping; 0.6 g Yeast Instant dry; 1.1 g Salt Measured dough salt

One small lean French bread loaf with a scored crisp crust, made with same-day yeast fermentation.

Ingredients

1 cup

Water

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0.5 cup

Flour

0.6 g

Yeast

1.1 g

Salt

Steps

30 min1

Mix 60 g flour with the yeast, salt and 40 ml lukewarm water until no dry patches remain. Cover the bowl and rest for 30 minutes.

120 min2

Using a little of the reserved 2 g flour, flatten the dough gently into a rectangle. Fold both short edges into the middle, turn and repeat. Return to the bowl, cover and let rise for 60-120 minutes, until doubled; wait for the dough rather than rushing a cool room.

45 min3

Use the remaining shaping flour to press the dough gently into a small rectangle. Fold the long edges inward and pinch the seam firmly closed. Roll into one 18 cm log with tapered ends. Place seam-side down on a parchment-lined tray, cover loosely and proof for 30-45 minutes, until puffy.

During the final proof, heat the oven to 230 °C with a small metal roasting tray on the lowest rack. Uncover the loaf and make two overlapping diagonal cuts with a very sharp knife. Put the bread on the middle rack. Carefully pour all the 200 ml hot water into the lower metal tray, keeping hands and face away from steam, and close the door. Do not use a glass tray.

25 min5

Bake

Bake at 230 °C for 20-25 minutes until deeply golden and crusty, with a hollow sound underneath; the center should reach 96 °C. Cool on a rack for 20 minutes before cutting. The entire mini loaf is one bread portion; the steam water is not served.