Kinder Baguettes

Kinder Baguettes

  • Servings: makes 8 baguettes
  • Difficulty: medium
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Poolish Ingredients

  • 250g wholemeal flour
  • 250g tepid water
  • 5g fresh yeast or 2g of easy bake dried yeast

Baguette Ingredients

  • 700g strong white flour
  • 50g rye flour
  • 10g fresh yeast or 7g easy bake dried yeast
  • 20g sea salt
  • 460g tepid water
  • Poolish


How to make the poolish

  • Combine the yeast & flour
  • Add the water
  • Mix to form a sticky dough
  • Cover and rest until doubled in size, approximately 3hrs

How to make the baguettes

  • Add the yeast to the flour
  • Add the rye flour
  • Add the salt
  • Add the water
  • Mix all the ingredients together the incorporate the poolish
  • Kneed for approximately 8 minutes until you have a firm doughball
  • Leave to rest until the dough has doubled in size
  • Portion the dough into 250g balls
  • Rest for 5 minutes
  • Flatten into a rectangular shape and roll into baguettes
  • Leave to proof for 1hr
  • Score and bake at 250deg for 20mins

Extra flavour

Once the dough has been kneaded cover and Refrigerate the dough upto 48hrs –

You can take 250g from this mix and have fresh baked bread everyday

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