Milk mini baguettes

Milk mini baguettes

Category: Sourdough bread

Ingredients
* Sourdough	250 g
* Wheat flour	500 BC
* Milk	200 ml.
* Water	50 ml.
* Butter	50 g
* White unfermented malt	1 tbsp. l.
* Sugar	2 tbsp. l.
* Salt	1 tsp

Cooking method

• To begin with, we start a dough of 100 g of a starter, 75 flour and 75 ml. water (= 250g). I don't heat the starter for the dough, but I take it straight from the refrigerator and knead it (I immediately feed it and put it back in the refrigerator)
• So, they brought the dough, put it in a warm place and wait for clear signs of the beginning of subsidence on its surface - that's all, you can start kneading the dough.
• First you need to melt the butter and heat the milk until warm.
• Now from the ingredients and knead our future baguettes.
• The dough turns out to be very soft, plastic, does not stick to hands.
• We put the bun in a bowl, cover with foil and put in heat to lift and double the volume.
• We divide the lush bun into pieces. We need to carefully stretch each piece into a rectangular cake, which we then roll into a roll, securing each turn with a punch.
• We put the blanks in greased forms and give them proofing, also warm.
• Before planting in the oven, grease the top of the products with milk.
• We put the baguettes in a preheated, up to 180 * C, oven and bake until blush. It took me 30 minutes.
• The bars are very soft, so you need to carefully remove them from the molds. Place on a wire rack and refrigerate there.
• Wonderful baguettes are ready for breakfast. And how good they are for sandwiches with butter and caviar ... hmm))))
• 

Note

I have two baguettes greased with milk, and two Caramel sauce
I bake in these tins:

I bake 4 pieces. After complete cooling, I cut 3 baguettes, put them in bags and vacuum them. I put it in the freezer. Then we eat slowly. Very comfortably. Especially when there is time trouble and there is no opportunity to bake bread.

securing each turn with a punch. How is it punching ??? to graze ???