French Baguette/Mini French Baguette

Baguette is a French bread, which is quite famous all around the world and this bread is symbol of French cuisine and France as well.This bread is a long thin loaf commonly made from a basic bread dough.This baguette is prepared simply with direct addition of yeast and its not prepared with a pre frement or poolish or biga like other pre-frements bread.Baguettes are used for sandwiches, they are often sliced and served with different stuffing. Traditionally baguette are served for breakfast with bread and jam while the kids love with their favourite chocolate spread for their breakfast.

French peoples wont go back to their home without baguette after their work,this bread is one of their main food which they enjoy thoroughly with anything.Even am an ardent fan of this incredible bread and obviously i eagerly waiting to try this bread at home. Finally i got a chance to give a try at home and believe me they turned out extremely as much as prefect like the bakery bought ones. Instead of making a strandard baguette i went for the mini ones.If you want to make the standard baguettes, just go on. This mini French baguette, an another challenge i suggested to the members of Home Baker's Challenge, a monthly baking event where we bake varieties of bakes every month.

 4cups All purpose flour or Bread flour
2+1/4tsps Active dry yeast
1+1/4cups Luke warm water
2tsp Salt

Take the active dry yeast with luke warm water in a cup, mix well and keep aside until its turns foamy.

Take the flour and salt in a large bowl, add in the foamy yeast and mix tout with your fingers.

Drop the dough on a working surface,knead well for 10-15minutes until the dough turns soft and smooth.

Take the dough in a greased bowl, cover it with a towel,keep it in a warm place for an hour.

Divide the dough into 4-5balls, take a ball and roll as a ball, dust the working surface with a teaspoon of flour.

Flatten the ball with your palm and finger to form a small rectangle like shaped disc gently.

Bring the opposite edges to the centre of the rectangle, press it well.

Now bring slightly towards you and press the edges well with your palm.

Roll the dough now well to form a baguette (please refer the picture for rolling the baguette).

Place it over a flour dusted thick cloth, repeat the same process with the remaining dough and arrange them one after one over the flour dusted cloth.

Cover this unbaked baguette with a humid cloth and keep in a warm place for an hour until they gets rised.

Preheat the oven to 450F or 240C.

Brush the baguettes with water and make slashes quickly with a sharp knife.

Sprinkle few flour over the baguettes.

Keep a bowl filled water inside the oven, bring the oven temperature to 420F or 220C and bake for 25-30minutes.

Let them cool completely on wire rack.

Start your day with this home baked fresh baguette bread.