French mini party breads
This bread can be made in one day very simply or, if you prefer, you can add the autolyse step which I love because it makes the bread more flavoursome. You can also add a night rest which also adds flavour and nice bubbly inside.
Recipe type: Bread
Cuisine: French
  • 210g sour-dough liquid starter (100% hydration starter - see my recipe)
  • 500g strong flour preferably 12.5g of protein per 100g or more. Also called T65.
  • 100g rye grains, freshly ground OR flour
  • 12g salt
  • 380g room temperature water
  • To decorate: Nigella seeds, Sesame seeds black or white and Herbes de Provence or Italian herbs.
  1. Autolyse (optional but makes a better bread): place flour and water in a food processor bowl. 5 min at low speed. Leave to rest on the bench with a damp cloth for 1 hour to 10 hours.
  2. Add the rest of the ingredients. 4 mins at low speed. 6 minutes at high speed.
  3. Dump on a dusted mat. Form a ball. Leave to rest for 30 mins covered with a damp cloth.
  4. Fold in two. Leave to rest for 30 mins covered with a damp cloth.
  5. Again, fold in two. Leave to rest for 2h covered with a damp cloth.
  6. At this stage you can either decide to make the bread the same day and then, **cut the dough in small pieces the size of a lime, leave to rest 30 mins under a damp cloth. Then shape the balls and leave them to rest on baking paper spread on the oven tray, covered with a damp cloth for 2 hours. After 1h45, preheat oven at 230°C placing an empty tray at the lowest level of the oven. Just before sliding the tray in the oven tip 50ml of water in the bottom tray. Dust baguettes with flour and/or seeds such as nigella, sesame black or white, try Italian Herbs or Herbes de Provence. Score each ball with one line. Slide the tray in. Bake for 30 to 35 minutes. Open the door completely. Leave balls on hot tray or 3 mins. Place on a cooling rack.
  7. OR you can optimise the fermentation and put the dough in the fridge until the next day on baking paper, in a bowl or plate covered with a damp cloth.
  8. In the morning, tip dough on a dusted mat. Leave to rest for 30 mins covered with a damp cloth and start from**.
Recipe by The Flo at