Mini baguettes ❤️ #baguette #fun #trending #sourdough #thebakefeed #recipe #poolish #bread

Those came out so good! The dough spent 48 hours in the fridge, i used some of it yesterday, and had some left over. I try to always have some dough in the fridge ready to shape. It will never go to waste. An added benefit is better flavor. These are made using equal parts of poolish and sourdough starter. i bake them in baguette trays as i can then fit more into my oven and no need to pre-heat a baking stone. I used no steam this time, and did a second score 4 minutes in, spraying some water in between. If you don’t have a starter on hand, double the amount of poolish, and check my guides tab for the episodes on creating your own starter. Mini Baguettes Makes 12 rolls (about 100g each) 500g bread flour 250g water 200g starter at peak 70g bread flour 70g water 60g starter Mix and let sit for 4 hours 200g poolish 100g bread flour 100g water 2g yeast (about a teaspoon) Mix and ferment for 2 hour or overnight in fridge 12g salt Mix all ingredients using mixer for 5 to 10 minutes. Cover and bulk ferment for 2-3 hours with folds every 45 minutes. Shape into 12 mini rolls, proof for 2-3 hours. Bake at 240c for 15 minutes with steam, then 10-15 more minutes without steam.