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MINI BAGUETTE! No-Knead Overnight Dough Recipe



Dough: 375g all-purpose flour/plain flour, 5g instant dry yeast, 5g salt, 280ml warm water Stir ingredients until just combined Cover overnight at room temperature (my room temp

is about 20°C) The next morning fold the dough by lifting it up overlapping each other The dough is soft & sticky On a floured surface fold the dough forms a ball Divide into 4 pieces Flatten & fold each dough form oval buns Roll the buns on both ends forming a tail On a baking tray dusted with flour Cover for an hour Heat oven 230°C (corrected)

A small empty baking pan on the bottom of the oven Make a few slash on top about 7mm deep Insert the dough into the oven Pour 150ml hot water into an empty pan on the bottom (baking steam method) Close oven immediately Bake at 230°C for 10 minutes turn to 210°C for 10 minutes or until golden brown The slash created the 'ear' Crusty outside chewy inside with a hollow sound when you tap it Check also 'Potato Baguette' video in the link

Source: Youtube

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