Made a batch of 8 mini baguettes or batards for use in sandwiches. 8 portions from 600g of dough fitted nicely into the table top oven. Baked for 30mins at 220C with steam first ten minutes. Should get me thru the week... It had a crunchy crust and chewy interior with good flavour from the added rye and long proof of 16hrs.
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These look delicious! And what a great idea to make them mini for sandwiches. I never would have thought of that. I will definitely have to try that sometime soon.
What was your final dough hydration? And the preferment?
Tq for your comment. Final dough hydration was 73%. Starter weighed 100g at 100% hydration. So, it was 100g starter, 200g water and 300g flour plus 1 tsp salt. Mini loaves easier to manage and just right for asian portions. Here bread is not staple. Happy baking...
Very nice. :)
Thank you Floyd. I tried to add more pics but not quite getting it yet.
1:2:3 SD recipe for a nice oaf of bread that is any size. Love the ears adn the blisters too.
Well done and happy blong