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Before you jump to Rustic Mini Baguettes recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

Healthy eating is nowadays a lot more popular than in the past and rightfully so. There are numerous health conditions related to a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. Everywhere you look, people are encouraging you to live a healthier lifestyle but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. A lot of people typically think that healthy diets demand a lot of work and will significantly alter the way they live and eat. In reality, though, just making a few modest changes can positively affect everyday eating habits.

These healthier food options can be applied to other foods such as your cooking oils. For instance, monounsaturated fat such as olive oil can help to offset the bad cholesterol in your diet. Olive oil is also a good source of Vitamin E which has many benefits and is also great for your skin. Although you may already eat a lot of fruits and vegetables, you might want to consider how fresh they are. If you go for organic foods, you can avoid the problem of consuming crops that may have been sprayed with harmful pesticides. You can ensure that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier since you will be able to buy the fruit when it is the freshest and ripest.

Thus, it should be somewhat obvious that it’s not hard to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to rustic mini baguettes recipe. To cook rustic mini baguettes you need 18 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to make Rustic Mini Baguettes:

1. Use PRE-DOUGH:
2. Take 40 g old, dry bread
3. Get 40 g bread flour
4. Provide 80 g water
5. Get 1/4 tsp instant yeast (0.6 g)
6. Take *********
7. Use SOURDOUGH:
8. Use 40 g rye flour
9. Take 40 water
10. Provide 4 g rye sourdough starter
11. Get **********
12. You need MAIN DOUGH:
13. You need 210 g bread flour
14. Provide 60 g rye flour
15. Provide 3/4 tsp (1 3/5 g) instant yeast
16. Use 7 g salt
17. Get 125 g water
18. Take Extra rye flour for dusting

Steps to make Rustic Mini Baguettes:

1. Prepare the pre-dough with old bread: Mix 40 g old, dry bread, 40 g flour, 0.6 g (1/4 tsp) instant yeast and 80 g water in a small bowl. Cover with plastic and put in the refrigerator to proof for 3 days.
2. The day before baking, prepare the sourdough portion by mixing together 40 g rye flour, 40 g water and 4 g sourdough starter. Cover and let sit at room temperature for 16-20 hours.
3. After the pre-dough and sourdough have been prepared, it's time to bake! In a large bowl, add the 210 g bread flour, 60 g rye flour, 1.6 g instant yeast (about 3/4 tsp) and 7 g salt. Mix well, then put the pre-dough, sourdough and 125 g water on the dry flour. Mix in gently with your hands and then knead on a flour surfaced until smooth, about 10 minutes.
4. Put the kneaded dough in a bowl and cover. Let it rise for a total of 90 minutes, but fold punch down and fold the dough after 30 minutes and then again after another 30 minutes.
5. After 90 minutes, divide the dough into 5 equal pieces about 130 g each. Gently flatten out each piece without pushing too much air out, and roll each piece into a cylinder shape.
6. Place on a floured cloth, cover with a tea towel and let rest 10 minutes.
7. After 10 minutes, roll each portion of dough into a mini baguette with your hands - about 9-10 cm. You can leave the ends round or make them pointed.
8. Dust each formed baguette very well with rye flour and place crease-side UP on a floured cloth. Cover with a tea towel and let rise a last 30 minutes.
9. Meanwhile, preheat oven to 250°C/480°F. (Place a steam pan at the bottom rack of the oven for pouring in boiling water in for steam later. Prepare some boiling water to pour in too.)
10. After 30 minutes, gently roll the baguettes over so the crease-side is now DOWN and place onto a baking sheet. Score each baguette with 3 almost vertical slashes down the dough.
11. Put in oven and pour in some boiling water into the steam pan to create the steam. Bake for a total of 20 minutes - after the first 10 minutes, remove the steam pan and turn down the temperature to 230°C/450°F.
12. Once finished, let cool down on a rack. Enjoy!!

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