This is a classic bread recipe. The dough is simply turned into mini balls. I use 100g of rye grains that I mill using my electric coffee grinder to add a “French touch” to it. To give them a bit more flavour and decorate them I use Nigella seeds which are my favourite seeds to use with bread, and also sesame seeds, black or white, and finally “Herbes de Provence” or Italian herbs.
You can see that my dough has little rye stains on it. It will make a slightly acidic, very fragrant bread.
French mini party breads can be ideal to serve at a formal meal but also any family meal, for lunch boxes and at the sacred French “aperitif” time, before dinner
And here are lovely Wendell’s hands presenting the finished product. I nearly burnt him… I had to take the photos before the sun went down and they were really hot. He was rewarded by eating them with quark mixed with olive oil, chives, cracked pepper and sea salt flakes.
Here the French mini party breads recipe for you.
- 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.
- 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.
- Add the rest of the ingredients. 4 mins at low speed. 6 minutes at high speed.
- Dump on a dusted mat. Form a ball. Leave to rest for 30 mins covered with a damp cloth.
- Fold in two. Leave to rest for 30 mins covered with a damp cloth.
- Again, fold in two. Leave to rest for 2h covered with a damp cloth.
- 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.
- 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.
- In the morning, tip dough on a dusted mat. Leave to rest for 30 mins covered with a damp cloth and start from**.