Mini baguette baking tray

Mini baguette baking tray

The elongated shape, the typical incision and the crispy crust all around are the most important characteristics of a real baguette. A baguette baking tray is needed to ensure that this really succeeds. This is characterized by the slightly rounded, elongated shape and a perforation. The holes in the tray allow optimal air circulation and thus favor the crust formation.

Baguette baking tray - application

Crispy baguettes

400 g white flour

50 g whole wheat flour

15 g fresh yeast

1 tsp honey

200 ml water

10 g salt

2 tbsp olive oil

Mix the flour, yeast, honey and water together for 3 minutes, then add the salt and olive oil and knead into a smooth dough for another 3 minutes. Now form the dough into a ball and leave it well covered in a lightly oiled bowl for about an hour. Then divide the dough into four equal-sized pieces, fold them in on the sides to form small sticks. Then place the dough pieces on a proofing cloth and let them rest for another hour. Then lightly grease the baking sheet with a baking release spray or a little oil and place the dough pieces inside. Then take a baguette baker's knife and cut the dough pieces very flat three times diagonally. In this way, bake them immediately at 220 °C top and bottom heat with a little steam. After 25 to 30 minutes you can remove the baguettes with the mold from the oven, after about 10 minutes the baguettes can be removed from the mold.

Now you can immediately bake another portion of baguettes or clean the mold. To avoid damaging the non-stick coating, you should rinse the mold by hand with hot water and non-caustic detergent. This will keep the mold beautiful for a long time and you can bake delicious, crispy baguettes again and again.