Whole-Grain Mini Baguette

Whole-Grain French Mini Baguette -Bruno Albouze-THE REAL DEAL

Whole-Grain Mini Baguette Recipe
Yield: 8x5.3oz/160g (4.6oz/140g once baked).

Whole-Grain Mixture
1 ounce (30g) barley, cooked
1 ounce (30g) rolled oats
0.7 ounce (20g) semolina
0.7 ounce (20g) fine corn meal
1 ounce (30g) millet
1.3 ounces (40g) sesame
1 ounce (30g) flax seeds.
3.3 ounces (100g) water & a pinch of salt.

Baguette Topping
Oats / fine corn meal / sesame / flax seeds / millet. Combine and set aside.

In a cup, place barley and pour boiling water to cover; wrap up and let stand a few hours or overnight and drain. The barley should be now good to eat (no need to cook for 30 min or more as often suggested). Combine cooked barley with remaining grains and mix with water and salt; wrap up and leave at room temperature for a least an hour before using. Water should be completely absorbed.

Traditional French Baguette*
1.64 cup (410g) room temp water ≈22ºC/72ºF
10 ounces (300g) unbleached bread flour
10 ounces (300g) unbleached app-purpose flour
2 grams active dry yeast or 4 grams fresh yeast
2.5 tsp (12g) salt.

*Ideal room temperature to make bread: 75/80ºF (24/27ºC). Internal dough temperature after mixing 75/80ºF (24/27ºC).
In the mixing bowl, add water, salt, flours and yeast. Mix on low and medium-low for 12 min with the hook attachment. Scrap down sides of bowl and hook twice during mixing time. After 12 min, add the wholegrain mixture and mix for an additional 2 min or until well combined. Transfer dough in a lightly oiled pastry bowl. Direct Method: Cover and let to ferment for 4 hours at room temperature. Deflate or degas every hour (3 times) during the fermentation process.
Delayed Method: Cover and let dough to ferment for an hour. Deflate, wrap up and chill overnight.

Direct Method: Gently transfer fermented dough onto a floured work surface. Dust top and divide into 8 equal portions. Form oval shapes (not to tight) and let rest on the countertop for 20 min; covered.
Delayed Method: Pull dough from the fridge and leave it at room temp for an hour. Transfer dough onto floured work surface. Degas gently folding it over; cover and let rest 30 min. Dust top and divide into 8 equal portions. Form oval shapes (not to tight) and let rest on the countertop for 20 min; covered

Shape each into 9 inch (23cm) baguette and moisturize on wet towel and coat with baguette topping. Arrange mini baguettes on lighlty floured baker’s couche, cover and let proof for an hour. Turn oven on (baking position /no fan) with pizza stone* inside to 480ºF (250ºC). Place tray of proofed mini baguettes in the freezer for 25 min. This step will ease transfering bread onto the hot pizza stone.

*Use a large rectangle pizza stone. I personaly use my pizza stone to bake pretty much anytning. Indeed, thermal mass accumulates heat, and since baking stone is typically much heavier than baking sheet it can store much more energy. Most baking goods and especially bread needs to be seized as soon as it enters in the oven.

Baking Baguette at Home
Carefully, pull out the super hot pizza stone and place it on the stove. This procedure mimic the use of a professional deck oven. Transfer the proofed and superficially frozen mini baguette immediately onto the hot pizza stone. Cautiously, put pizza stone in the oven. Spray some water on the bread and oven sides to create steam; shut the oven door and bake for 20/22 minutes. Transfer baked bread on cooling rack immediately after coming out of the oven. Let cool to room temp.

How To Make Pre-Baked Mini Baguette
Remove baguettes from the oven after 15 min of baking. Cool to room temperature and freeze in frozen bags. When needed, throw frozen bread in 500ºF (260ºC) oven for 5 minutes.Turn oven off and leave it for 5 minutes more. Cool to room temp and enjoy!

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