mini Baguette
French bread needs patience and waiting. Today I made a mini version, which can be used to make breakfast sandwiches!I wake up for a long time in order to have dense fermentation tissue. Generally, I let it stay in the oven overnight so that it will be crispy outside and soft inside. In fact, it should be baked at 288 ℃ for 15 minutes. However, the oven at home is up to 230 ℃, so the time is longer. Remember to spray a layer of water on the surface every 5 minutes.
Step 1 . Prepare materials.
Step 2 . Add salt to yeast and mix with warm water.
Step 3 . Add flour.
Step 4 . Mix it into a very sticky dough and wake up for 12-14 hours.
Step 5 . Twice as big.
Step 6 . Divide into 8 small portions.
Step 7 . Make spindle bread.
Step 8 . Bake at 230 ℃ for 25-30 minutes.
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