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Mini Baguette and bread assortment

Baguette and bread assortment_landscape2 - Peugeot Saveurs

Ingredients

These recipes makes 2 mini baguettes, 2 round whole-wheat breads and 2 round whole-wheat breads with walnuts.

For the 2 baguettes:

  • 1 ¼ cup (152g) bread flour
  • 1/3 cup (88g) water
  • 1 teaspoon (3g) salt
  • ¼ teaspoon (2.5g) instant dry yeast

For the 4 whole-wheat breads (2 plain, 2 with walnuts):

  • 1 cup (120g) whole wheat flour
  • ½ cup (70g) bread flour
  • ½ cup (110g) water
  • 1 teaspoon (3.5g) salt
  • ¼ teaspoon (3g) instant dry yeast
  • + 1 Tablespoon (15g) walnuts for the version with walnuts

Note: if using the cup measurements, you might need to adjust the quantities of water and flour a little bit to get the exact right texture. The measurements in grams, however, are more precise.

Instructions

For the baguettes:

  • Heat the water to around 100°F (40°C).
  • Mix the flour, salt and dry yeast in a mixing bowl. Pour in the warm water and knead for 5 minutes until you have a smooth dough.
  • Cover the bowl with a cloth and leave to rise for 40 minutes at room temperature, away from draughts.
  • Punch down the dough to let the air out, then divide into 2 sections of exactly 110g (3.9 ounces); discard leftovers. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go. Fold and seal either end to round. Flip seam-side down and gently roll into a log.
  • Place in the baguette molds in the tray, previously dusted with flour. Cover with the lid and leave to rise for 20 minutes at room temperature.

For the whole-wheat breads:

  • Heat the water to around 100°F (40°C).
  • Mix bread flour, whole-wheat flour, salt and dry yeast in a mixing bowl. Pour in the warm water and knead for 5 minutes until you have a smooth dough.
  • Cover the bowl with a cloth and leave to rise for 40 minutes at room temperature, away from draughts.
  • Work the dough by hand to let the air out, then divide into 4 equal parts of 70g (2.5 ounces) each. Discard leftovers of dough.
  • Take the first 2 dough portions, and using your hands, flatten each of them. Fold the tips into the center, and repeat again from all sides, until you get a little pouch. Flip it over, trap the dough with your hands, press a little bit and roll it onto the countertop. It must stick to the countertop a little bit.
  • Take the 2 remaining dough portions, and using your hands, flatten each of them. Sprinkle the walnuts over. Fold the tips into the center, and repeat again from all sides, until you get a little pouch. Flip it over, trap the dough with your hands, press a little bit and roll it onto the countertop. It must stick to the countertop a little bit.
  • Brush flour inside the baking tray and place the dough in each mold. Cover with the lid and leave to rise for 20 minutes at room temperature.

For baking:

  • Preheat the oven to 475°F (250°C),
  • When ready to bake, brush some water over the surface of the baguettes and whole-wheat breads, making sure that the water doesn’t come between the dough and the mold, which would make the dough stick to the mold while cooking. Make deep cuts across the top of the baguettes with a sharp knife. Tip: to obtain a more traditional-looking baguette, lightly flour the surface of each cylinder of dough.
  • Bake the tray with the assortment of baguettes and whole-wheat breads in the oven for 25 minutes.
  • Remove the lid and brown the tops for 2 to 5 minutes.