French delicacy - mini baguettes

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Good and fresh baked goods are an absolute treat for the senses. If it's really fresh, you don't need much more than the bread, some butter and maybe some sea salt or chives. Finding a good baker these days is becoming increasingly difficult, as few want to learn the craft and many then reach for the cheaper alternative of large bakeries. For all those who appreciate good bread, should try it yourself with the baking. Not many ingredients are needed, and you can freeze your bread away again and so always have fresh bread at home. The important thing when baking bread is to use a good flour. The bigger the number on the package, the richer in minerals the flour is and the higher the degree of milling. Also, perfect for our food blog because it is completely VEGAN. Have fun baking these delicious mini baguettes.

What you should bring when baking bread, however, is TIME. Take your time and get inspired by your own skills!

Ingredients

• 650g wheat flour type 550

• 500g cold water

• 2g fresh yeast

• 10g sea salt

Instructions

Slowly process the flour, water and yeast in the food processor with the dough hook for about five minutes. Then add salt and knead for another good five minutes. Now let the dough rest for about an hour at room temperature. Afterwards, cover the dough with plastic wrap and refrigerate overnight. The next day, heat the oven to 200 degrees. Place the dough on a floured surface and shape into approximately equal-sized dough pieces. Let the baguettes rest again on the baking tray for about 50 minutes. Finally, bake the baguettes in the oven for 40 minutes until golden brown.

Resumé

Great recipe for baking bread yourself. A little more time consuming, but the result is worth it. Amazing crust and moist. Ideal for freezing and you always have fresh bread at home for breakfast. Completely vegan and ideal for the flexitarian diet.

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The tools for this recipe

For this dish to turn out as intended, the right tools matter:

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

• Electric salt & pepper mill – season one-handed, at the push of a button, precise like a pro kitchen.

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FAQ

Can I use dry yeast instead of fresh yeast?

Yes — use about a third of the weight of fresh yeast in active dry yeast, dissolving it in a little of the cold water first before mixing into the flour.

Why did my baguettes turn out dense instead of airy?

This is usually from under-proofing or over-handling the dough — let the dough rest long enough to develop air pockets, and handle it gently when shaping.

How should I store the mini baguettes to keep them fresh?

They're best eaten the same day, but if needed, wrap them in a paper bag (not plastic, which softens the crust) and briefly re-crisp them in a hot oven before serving the next day.