Mini Fat Baguette
Crisp on the outside and soft on the inside. A strong oregano flavor with an overtone of basil.
Crisp on the outside and soft on the inside. A strong oregano flavor with an overtone of basil.
- Basil -- 8.00 (g)
- Bread Flour -- 500.00 (g)
- Butter -- 40.00 (g)
- Olive Oil -- 20.00 (g)
- Oregano -- 8.00 (g)
- Salt -- 10.00 (g)
- Sugar -- 3.00 (g)
- Water -- 310.00 (ml)
- Yeast -- 10.00 (g)
- Put flour, salt, sugar, yeast (to one side), butter, and olive oil in a bowl
- Gently pour in 3/4 of the water and begin "churning" together with your hand like a claw
- Pour in the remainder of the water and finishing mixing, if it seems too dry add about 5Ml of water at a time and keep mixing
- Knead the bread with a dusting of flour on your work surface
- Put bread in a lightly oiled bowl sealed with cling wrap, let rise for about 2 hours (until doubled)
- Dust work surface with flour, gently pour out dough and spread into a rough rectangle (pushing out air) on the surface
- Sprinkle the oregano and basil over the surface of the dough, covering the entire surface
- Fold the dough from side to middle from both ends, then from top to bottom, roll out on flour, and then cut into 4 pieces
- Place the 4 pieces on a baking sheet and cover to rise until doubled again (roughly 2 hours)
- Place a dish with water in the bottom of the oven, then heat the oven to 205 C with fan
- Cut 3 diagonal slices in each slice then place bread in oven for 15 minutes, then lower the oven to 180 C for 20-25 minutes
- Take the bread out and let it cool for about 15 minutes (the bread continues to cook while out of the oven)