Whole-grain traditional French mini baguettes

Pour the water into the mixing bowl, add flour, salt and yeast, and mix on low speed 12 minutes, stopping twice to scrape the bowl and clean the hook.

Add the whole grain mixture, hydrated at least an hour beforehand, and mix a couple of minutes to combine.

First fermentation in a bowl: either four hours at room temperature, deflating after each hour three times, or one hour out, deflate, then refrigerate overnight (used here).

Fold the dough over on a floured surface, cover and rest an hour.

Divide into eight equal 160 g portions, shape each into an oval, cover and rest 20 minutes.

Dust with flour, de-gas gently, fold twice and shape into mini baguettes; moisten on a wet towel and coat with whole grain.

Proof about an hour, then freeze the baguettes so they are easier to transfer onto the very hot pizza stone.

Working fast, bake at 475F / 250C for 20 minutes.