Ingredients:
450 g bread flour
50 g white whole wheat flour
8 g salt
8oz or 1 packet of instant yeast
360g bottled water
Directions:
Combine both flours, salt, and yeast in a large mixing bowl. Whisk dry ingredients. Pour in water and mix until a shaggy dough forms. Cover with a tea towel and place in the oven with the light one. After 15 minutes, perform stretch and folds. Best to perform stretch and folds by wetting your hands with water then touching the dough so it will not stick to you. Form dough into a tight ball and place back in the oven covered until the dough has doubled in size.
Once it has doubled in size, turn dough out onto a floured workspace. Divide dough into 8 equal parts and form into small balls. Place a grasped plastic wrap over the dough. Let the dough rest for about 20 minutes or until the dough has relaxed for second shaping. If the dough is able to stay apart when stretched and does not feel elastic, then you are ready for your second shaping.
Preheat the oven to 450 Fwith the mini baguette pan in the oven. Shape dough into a rectangle. Roll dough to form a baguette shape rolling like a burrito. Let the dough rest covered again and then shape it one more time the opposite direction.
Have parchment paper ready. Best is to crumble the parchment paper and then gently open the paper back up. Once the oven reaches 450 F, pull the mini baguette pan out of the oven. Place parchment paper over the baguette pan and place the shaped dough in the pan. Each pan makes 4 loaves. Score the bread using a lame. Best to dip the lame in water before each score. Cover and bake for 5 minutes then score bread a second time. Bake for 6 more minutes with the cover on. Remove cover and back for another 10 minutes or until bread is golden brown.