Seeded Mini Baguettes with Oat Flour
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/seeded-mini-baguettes-with-oat-flour
Total time
3 Hours
Baking/cooking time
20 Minutes
Rest time
3 Hours
Difficulty
easy
Ingredients
12 mini baguettes
| For the dough: | ||
| 500 | g | water |
| 480 | g | Soft wheat flour type 0 no. 2 |
| 70 | g | Farina di fiocchi d'avena |
| 35 | g | ADAM - lievito madre natural yeast |
| 20 | g | sesame seeds |
| 15 | g | sunflower seeds |
| 15 | g | pumpkin seeds |
| 10 | g | sesame seeds |
| 10 | g | salt |
| Additional ingredients: | ||
| 50 | g | sunflower seeds |
| 50 | g | pumkin seeds |
| 50 | g | oat flakes |
| 35 | g | sesame seeds |
Preparation
- To prepare the seeded mini baguettes with oat flour, place the sunflower seeds, pumpkin seeds, oat flakes, and sesame seeds (from the dough ingredients) in a small bowl. Add 100 g of water, mix, and set aside.
- Next, prepare the dough. In the bowl of a stand mixer, combine the soft wheat flour, oat flour, ADAM lievito madre natural yeast, and the remaining lukewarm water (400 g). Start kneading.
- Add the salt and continue kneading until the dough becomes smooth and elastic, about 15-20 minutes. You can also knead the dough by hand if preferred.
- Shape the dough into a ball, place it in a bowl or baking dish, cover, and let it rise in a warm place until it doubles in size. This will take about 1 hour.
- Once the dough has rested, drain any excess water from the soaked seeds and incorporate them into the dough. Knead gently to distribute them evenly.
- Shape the dough into a ball again and let it rise for another hour, until doubled in volume. When the dough has risen, transfer it to a lightly floured work surface and shape it into a rectangle with your hands.
- Cut the dough in half lengthwise, then divide each half into 6 rectangles. Take the first rectangle and roll it lengthwise.
- Then, using your hands, roll it on the work surface to shape it into a mini baguette about 20 cm long.
- Place it on a baking sheet lined with parchment paper. Repeat the process with the remaining dough.
- Mix the remaining seeds and oat flakes in a baking dish.
- Brush the mini baguettes with water and roll them one by one in the mixed seeds, ensuring they are evenly coated. P
- lace them back onto the baking sheet lined with parchment paper and let them rise, covered, for another 15 minutes.
- In the meantime, preheat the oven to 225°C (static heat). Bake the mini baguettes at 225°C for 20-25 minutes, until they are lightly golden on the surface and sound hollow when tapped on the bottom.
- Remove from the oven and let them cool on a wire rack, or enjoy them warm.
- These seeded mini baguettes with oat flour are also perfect for freezing.
In collaboration with @passionecooking
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