Rosemary Mini Baguettes

Ingredients

For 4 servings

• 360 g plain flour
• 300 g warm water
• 30 g fresh rosemary, finely chopped
• 7 g active dried yeast
• 6 g salt
• 4 g sugar
• Cornmeal, for dusting
• 14 g butter, melted

Method

1. 1

   Dissolve the yeast and sugar in the warm water and leave for 15 minutes, until frothy.

2. 2

   In a large bowl, combine the flour, salt and rosemary. Stir in the frothy yeast to form a sticky dough.

3. 3

   Turn out and knead for 8–10 minutes, until smooth and elastic.

4. 4

   Prove in a covered greased bowl until doubled, about 1½–2 hours.

5. 5

   Divide into 4, shape into mini baguettes and set on a cornmeal-dusted tray. Cover and prove for a further hour.

6. 6

   Heat the oven to 230°C. Slash the tops, brush with melted butter and bake for 20–25 minutes, until golden and hollow-sounding when tapped underneath.