This “Soft Mini Baguette” is crispy outside and soft inside.  You can enjoy this bread with anything like stew, spreads, sausage, cold cuts or by itself!

INGREDIENTS for 8 pieces

• 300g Bread Flour
• 10g (1 tbsp) Sugar
• 6g (1 tsp) Salt
• 3g (1 tsp) Dry Yeast
• 10g Butter (Room temperature)
• 180ml Lukewarm Water (Around 35°C/95°F)

INSTRUCTIONS

• Prepare the bread dough with above ingredients following the “Basic Bread” https://crew-explorer.com/basic-bread-baking-guide/ instructions until dividing the dough into 8 equal size balls
• Spray a bit of water and cover with plastic wrap and let them rest around 20 min
• After Resting the dough, form the dough as shown below
• Place the seam side up and press with your hand to make a round shape
• Use the Rolling pin to shape the dough into a leaf-like shape
• Fold 1/3 towards the middle, then 1/3 from the other side
• Fold it to half size using 1 finger to push in the excess of dough in the middle and try to fill in the space so there is not much air in the middle part
• Close both ends in pointed shape and make sure the seam is closed tightly
• Use both palms to roll the dough onto the Baking Mat to make the shape smooth
• Place them on the Baking tray lined with Cooking Liner/Baking Paper with seam facing down
• Spray a bit of water and cover with plastic wrap, then Proof the dough until they become about twice the size (Around 30-40 min)

• Preheat the oven to 230°C (445°F) around 10 min before the Proofing is finished
• Sprinkle a bit of flour on the formed dough using the Strainer
• Use Lame / Sharp knife to score. Make few shallow slashes with an angle about 45° to the surface.
• Spray water all over the dough to make the finishing crispy

• Place the Baking tray into the oven and bake for 13-15 min
• After the bread is ready, cool the bread on the cooling rack

Please enjoy! Que aproveche!

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