Quick Traditional Mini French Baguette #shorts #youtubeshorts #baking #bread

By Bruno Albouze

Ingredients

Instructions

1. Pour the water into the mixing bowl and sprinkle the fresh yeast over it. Add the flour and salt.
2. Mix on low speed for 8 to 10 minutes at most, scraping the sides of the bowl and the dough hook from time to time. Do not mix to a fully developed dough; it should be slightly under-mixed.
3. Cover and let the dough ferment for 4 hours, degassing it 3 times, once every hour, by briefly turning on the mixer and then re-covering it.
4. Flour the work surface and the dough. Release the dough from the bowl with a plastic scraper, turn it out, and divide it into 2 equal portions.
5. Gently degas one portion into a rectangle. Fold the left corner toward the centre, then the right over it. Fold the top edge over to enclose it like an envelope, then do the same with the bottom. Lightly tap out only the large bubbles. Turn it skin side up. Repeat with the other portion.
6. Cover each piece with an upside-down oiled plastic container and let it rest for 20 minutes.
7. Transfer each piece into an oiled container, press it down evenly, cover, and proof at room temperature for 90 minutes. Then refrigerate for 1 hour (3 hours at most).
8. Preheat the oven to 250°C/480°F with the pizza stone on the bottom third for 45 minutes.
9. Take one container from the fridge, flip the dough onto a floured couche, dust it with flour, and cut one half into 6 batons. Wrap the other half in the couche and keep it cold until needed.
10. Spray water in the oven to make steam. Lay the batons on the hot stone without scoring. Bake for about 18 to 20 minutes at 225°C/435°F. Then open the oven door to release the steam and bake 2 more minutes with the door ajar.
11. Cool on a wire rack. Reheat the oven to the same temperature and repeat the baking for the remaining batches.

Summarized from Bruno Albouze's video. Watch it for the details.