Mini Sourdough Baguettes

Makes 3

Ingredients

• 420 gr bread flour

• 80 gr whole wheat flour

• 80 gr mature sourdough starter

• 10 gr salt

• 350 ml water, around 32°C/90°F

Instructions

1. In a stand mixer bowl, combine bread flour, whole wheat flour, sourdough starter, salt, and water. Mix on low speed for 12-14 minutes. Cover the bowl with cling film and let it rest for 30 minutes.

2. Pull the dough from one side and stretch it upward as much as it can, and let it fold to the center of the dough. Turn the bowl 90°, and stretch the dough again from the same position. Continue until you stretch the dough 4 times, at 90° angles. Cover the bowl with cling film, and leave it for 30 minutes.

3. Perform step-2 3 more times with 30 minutes rest between them. Leave the dough to rest in the fridge overnight, covered.

4. Take the dough out of the fridge and divide the dough into 3. Shape each dough into an oval shape, cover them with a damp clean towel. Leave them to rest for 30 minutes.

5. In the meantime, place parchment paper on top of the pizza peel. Grab 4 square aluminum foils, and fold each one into a square with 2.5cm/1inch height. Place foils under the parchment paper in a way that they will create a placeholder for each baguette to rest.

6. Shape one of the oval dough into a 40cm/15inch log with pointy edges. Transfer into the pizza peel in between 2 foils. Continue with the rest of the dough. Cover them with a damp towel and proof for 2 hours.

7. After the first hour of proof, place a pizza oven or an upside-down baking sheet in the oven, upper rack. Preheat the oven to 220°C/425°F for an hour.

8. Boil 500 ml of water. Pour the boiling water into an oven-safe dish, and place the dish under the pizza stone.

9. Score each baguette diagonally and remove aluminum foils under the parchment paper. Transfer them to the pizza stone and bake for 18-20 minutes. Leave them to cool and enjoy!