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    Mini Baguettes - Perfect Recipe

    Mini Baguettes - Perfect Recipe

    Baguettes, but mini! Crispy, flaky crust with soft and airy inside. I use a quick 3-4 hour starter to develop incredible flavor and structure in these beautiful little baguettes.

    Mini Baguettes - Perfect Recipe

    Ingredients

      Quick Starter (3-4 Hour Ferment)

      • 100 ml water
      • 2 g fresh yeast(or 1 g dry yeast)
      • 100 g bread flour

      Main Dough

      • 120 ml water
      • 220 g bread flour
      • 6 g salt

      Instructions

      1. 1
        Make the quick starter: Mix 100 ml water with 2 g fresh yeast (or 1 g dry yeast) and 100 g bread flour until incorporated. This will result in a very wet dough.
      2. 2
        Cover and let ferment for 3–4 hours. The starter will be full of bubbles and life!
        Timer Available:Starter Fermentation (3:30:00)
      3. 3
        Add 120 ml water to the starter and mix quickly.
      4. 4
        Add 220 g bread flour and 6 g salt. Mix until no dry flour remains—just mix, no kneading needed.
      5. 5
        Cover and let rest for 30 minutes.
        Timer Available:First Rest (30:00)
      6. 6
        With a wet hand, stretch all 4 sides to the center, then lift and slap the dough back. Trust me, it does wonders!
      7. 7
        Cover and rest for 30 minutes.
        Timer Available:Second Rest (30:00)
      8. 8
        Repeat stretch-and-fold. The dough is now much more elastic.
      9. 9
        Let rise until doubled in size, about 2 hours.
        Timer Available:Bulk Rise (2:00:00)
      10. 10
        Gently fold the dough and divide into 6 equal parts.
      11. 11
        Pre-shape each into a baguette by gently rolling and sealing the seam. These don't have to be perfect.
      12. 12
        Let rest uncovered for 10 minutes.
        Timer Available:Bench Rest (10:00)
      13. 13
        Final-shape: flatten gently, roll and press down with your fingertips, then seal the edge. Place on baking tray.
      14. 14
        Cover with a towel and let rise for 15 minutes.
        Timer Available:Final Proof (15:00)
      15. 15
        Lightly dust with flour and score with three quick diagonal cuts to help them expand.
      16. 16
        Sprinkle a few drops of water around for steam, cover with another tray, and bake at 220°C for 20 minutes.
        Timer Available:Covered Bake (20:00)
      17. 17
        Remove the top tray and bake 10 more minutes until as crispy as possible.
        Timer Available:Final Bake (10:00)
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      Snapshot_3518
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      Watch the Video Tutorial

      See every step in action! Follow along with the complete video guide for perfect results.

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