Mini Baguette with Parmagiano Reggiano, Jalapeno & Black Pepper

Using Richard Bertinet technique – You can make this dough in 20 minutes.
Possibilities are endless

510 gr. Bread flour (18 Ounces- 3 3/4 cups)
10 gr. Fresh Yeast – 1/4 envelope active dry yeast
10 gr. Salt
1 Teaspoon freshly ground pepper
355 gr. Lukewarm water 
100 gr. Cheese of your choice – Aged cheddar, Edam, Parmesan etc…
5-6 Slices of Jalapeno in Vinegar or a small fresh one cut finely.

In a large bowl, combine the flour and the yeast. Rub the yeast into the flour with your fingertips. Add the salt and finally the water. 
Mix everything by hand and once the dough starts to form, add the Jalapeno & Cheese.
Knead by hand using the Richard Bertinet Method – Slap & Fold.
Cover the bread for 1 hour using plastic film and shape the dough in a baguette shape.
Bake in a 275 Celsius preheated oven.

Tips du Jour
* Fresh yeast freeze beautifully – well wrapped it keeps for months in the freezer – chop off a piece every time you want to bake.
* I use a Shower cap which I reuse all the time, instead of clingy plastic wrap.
* As I put the bread in the oven, I use a water bottle with a spray and spritz 3-4 times – It provides humidity in the oven and give the bread a nice rise and helps create a crispy crust.

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