While the smaller size makes for a perfect sandwich, these baguettes also make a wonderful companion to a hot bowl of bone-broth chicken noodle soup. This recipe is incredibly versatile so feel free to try different flours in place of the rye and try using hemp hearts or other healthy seeds in place of the flax meal. Get creative.
RUSTIC COUNTRY SOURDOUGH MINI BAGUETTES
This recipe is incredibly versatile so feel free to try different flours in place of the rye and try using hemp hearts or other healthy seeds in place of the flax meal. Get creative.
- 120g active starter
- 330g warm water
- 20g olive oil
- 470g organic bread flour
- 90g organic rye flour
- 40g organic flax meal
- 12g sea salt
- In a large bowl mix together starter, water, and oil.
- Add the dry ingredients – bread flour, rye, flax, and salt.
- After mixing the ingredients well with a danish whisk you’ll want to get your hands into the dough and knead in the bowl or on the counter for about five minutes. Form into a ball and place back in the bowl. Cover with a towel and let the dough rest for an hour.
- Knead for no more than 5 minutes. Form into a ball and place back into the bowl. Cover and let it rest for 5-6 hours on the counter.
- Remove the dough. Divide into six even sections. Shape each into a ball then roll on the counter just enough to make it about 7 inches long, plump in the middle with pointy ends. Place them on a baguette pan.
- Cover and place the loaves into the refrigerator for the next 14-16 hours.
- Remove, score, and let them proof on the counter for 2 hours.
- Preheat the oven to 450 degrees. Place an empty pan on the lower rack while preheating. When the oven comes to temperature, throw 6 ice cubes into the empty pan and immediately place the baguette pan on the rack above it. After 15 minutes, lower the oven temperature to 420 and continue baking for an additional 15 minutes.