* Exported from MasterCook *
Bread, Mini Baguettes
Recipe By :by Allison Ehri Kreitler
Serving Size : 6 Preparation Time :0:00
Categories : Bread Fatfree
Amount Measure Ingredient -- Preparation Method
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3 1/3 cups bread flour -- more for dusting, (1 lb)
2 1/2 teaspoons active dry yeast
1 1/2 teaspoons fine sea salt -- (or table salt)
Semolina flour -- (pasta flour) or fine
cornmeal, for sprinkling on the baking sheet
TIP:
We tested this recipe with grocery store bread flour-King Arthur and
Gold Medal brands worked fine. Artisan bread flours may have a higher
protein content, which can cause them to absorb more water. If you
want to experiment with them, feel free-just note that you might need
to add more water to the dough than this recipe requires.
Mix the flour, yeast, and salt with a spoon in the bowl of a stand
mixer. Fit the mixer with the dough hook. Weigh 12 oz. (1-1/2C) of
lukewarm water (when you dip your finger in, it should feel neither
hot nor cold) and add it to the flour mixture. Mix on medium-low
speed for 1 minute. With a rubber spatula, scrape the sides and
bottom of the bowl and the dough hook; the dough will be very sticky.
Mix, scraping down the bowl and hook every 2 min, until the dough
looks smooth and pulls away from the sides of the bowl, about 6 min more.
Remove the dough hook and scrape any dough clinging to the hook into
the bowl. Using a plastic bowl scraper, scrape all the dough out of
the bowl onto a lightly floured work surface. Lightly flour the dough
and your fingers.
TIP:
To get dough off your fingers, just rub them together with a little
flour over the sink or garbage can.
Working around the dough, fold the edges into the middle in about 7
folds, pressing the edge down firmly into the center of the dough
with your fingertips after each fold.
Remove the dough from the work surface, using the bowl scraper to
loosen it if necessary, and put it seam side down in a medium bowl.
Cover with a linen or other flat-weave towel and let the dough rest
in a draft-free spot until roughly doubled in size, 1 to 2 hr.
Line a large (17-1/2 x 13") rimmed baking sheet with a linen or other
flat-weave towel and generously flour the entire surface of the towel.
Using the bowl scraper, scrape the dough out of the bowl onto a
lightly floured work surface, smooth top side down. Fold one side of
the dough into the middle and press down firmly along the length of
the seam. Fold in the opposite side and press again firmly along the
length of the seam, forming a rectangle. Turn the dough over so the
smooth side is up. With the bowl scraper, cut the dough into 6 equal
pieces by making one lengthwise and two crosswise cuts. Weigh them;
they should each be about 4-3/4 oz. Equal them out by cutting a bit
off the heavier pieces and tucking it under the lighter pieces.
Make a line of flour on your work surface to dredge the baguettes.
Working with one piece of dough at a time, put it smooth side down on
a lightly floured work surface. Press it into a rectangle about 1/3" thick.
Fold a long edge of the dough into the center, pressing firmly with
your fingertips along the seam all the way down to the work surface,
folding with one hand and pressing with the other, working from one
end to the other. Fold the other long edge into the center in the same way.
Continue to fold and press alternate edges until the baguette is
11-12" long, 5 to 6 folds.
Dredge the smooth side of the dough (the seam is on top) in the line of flour.
Set the baguette floured side up (seam down) on the towel and make a
little fold in the towel to separate it from the next baguette.
Repeat with the remaining dough, setting the baguettes on the towel
with a fold separating them. Cover with a linen or other flat-weave
towel and let sit until roughly doubled in size, 1 to 1-1/2 hr.
While the dough sits, position oven racks in the top and bottom
thirds of the oven and heat the oven to 500°F (if you have a
convection oven, use it). Have ready a small spray bottle of water.
Generously sprinkle two heavy-duty rimmed baking sheets (with or
without sides) with semolina. When the baguettes are ready, carefully
transfer them to the baking sheets with your hands, arranging 3
lengthwise per sheet. With a thin, very sharp knife, make 4 to 5
slashes on a sharp diagonal, 1/8 to 1/4" deep, on the tops of each baguette.
Open the oven and quickly spray about 10 squirts of water into the
bottom and sides of the oven to make steam. Put the baguettes in the
oven, spray again into the bottom and sides of the oven, and quickly
close the door to trap the steam. Reduce the oven temperature to
475F. Bake the baguettes for 6 min and then quickly turn them over on
their baking sheets. Swap the sheets' positions and bake for another 5 min.
Remove the baguettes from their baking sheets and put them scored
side up directly on the oven racks (if making the baguettes ahead,
don't return them to the oven; see the box below). Bake until the
baguettes are dark golden brown, about 5 minutes more. Transfer to a
rack to cool.
Make Ahead Tips
You can par-bake the baguettes for the first 11 min, cool them
completely, and freeze for up to one month. To finish them, bake the
frozen baguettes directly on the oven racks in a 450F oven until dark
golden brown, about 10 min.
Source:
"Fine Cooking, Issue 91"
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Per Serving (excluding unknown items): 280 Calories; 1g Fat (4.4%
calories from fat); 10g Protein; 56g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 472mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat.