Perfect mini baguettes

Serves 8
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Directions

  1. 1Mix water(1) and all the flour for the autolyse.
  2. 2Mix water(1) and all the flour for the autolyse.
  3. 3Mix water(1) and all the flour for the autolyse.
  4. 4Rest for 1–2 hours.
  5. 5Rest for 1–2 hours.
  6. 6Rest for 1–2 hours.
  7. 7Add the sourdough starter and yeast.
  8. 8Add the sourdough starter and yeast.
  9. 9Add the sourdough starter and yeast.
  10. 10Mix until fully incorporated (about 6 minutes on speed 2 of a stand mixer).
  11. 11Mix until fully incorporated (about 6 minutes on speed 2 of a stand mixer).
  12. 12Mix until fully incorporated (about 6 minutes on speed 2 of a stand mixer).
  13. 13Add the salt and half of water(2), mix another 4 minutes on speed 2.
  14. 14Add the salt and half of water(2), mix another 4 minutes on speed 2.
  15. 15Add the salt and half of water(2), mix another 4 minutes on speed 2.
  16. 16Increase the mixer speed to 4, add the remaining water(2), and mix for another 4 minutes.
  17. 17Increase the mixer speed to 4, add the remaining water(2), and mix for another 4 minutes.
  18. 18Increase the mixer speed to 4, add the remaining water(2), and mix for another 4 minutes.
  19. 19Transfer the dough to a container lightly greased with olive oil.
  20. 20Transfer the dough to a container lightly greased with olive oil.
  21. 21Transfer the dough to a container lightly greased with olive oil.
  22. 22Let it ferment for 3.5–4 hours at about 25°C (77°F).
  23. 23Let it ferment for 3.5–4 hours at about 25°C (77°F).
  24. 24Let it ferment for 3.5–4 hours at about 25°C (77°F).
  25. 25Perform two coil folds during this time - the first after 1.5 hour of fermentation, and the second right before placing the dough in the fridge.
  26. 26Perform two coil folds during this time - the first after 1.5 hour of fermentation, and the second right before placing the dough in the fridge.
  27. 27Perform two coil folds during this time - the first after 1.5 hour of fermentation, and the second right before placing the dough in the fridge.
  28. 28Place the dough in the refrigerator overnight.
  29. 29Place the dough in the refrigerator overnight.
  30. 30Place the dough in the refrigerator overnight.
  31. 31Remove the dough from the fridge and let it rest at room temperature for 1 hour.
  32. 32Remove the dough from the fridge and let it rest at room temperature for 1 hour.
  33. 33Remove the dough from the fridge and let it rest at room temperature for 1 hour.
  34. 34Turn the dough onto a lightly floured work surface and divide it into 4 or 8 pieces (for mini baguettes).
  35. 35Turn the dough onto a lightly floured work surface and divide it into 4 or 8 pieces (for mini baguettes).
  36. 36Turn the dough onto a lightly floured work surface and divide it into 4 or 8 pieces (for mini baguettes).
  37. 37Gently pre-shape the dough.
  38. 38Gently pre-shape the dough.
  39. 39Gently pre-shape the dough.
  40. 40Cover with a towel and let rest for 15–20 minutes.
  41. 41Cover with a towel and let rest for 15–20 minutes.
  42. 42Cover with a towel and let rest for 15–20 minutes.
  43. 43Shape the baguettes, creating light surface tension.
  44. 44Shape the baguettes, creating light surface tension.
  45. 45Shape the baguettes, creating light surface tension.
  46. 46Place the baguettes seam side up on a floured couche (you can use a tea towel like I do), creating folds of fabric between each baguette.
  47. 47Place the baguettes seam side up on a floured couche (you can use a tea towel like I do), creating folds of fabric between each baguette.
  48. 48Place the baguettes seam side up on a floured couche (you can use a tea towel like I do), creating folds of fabric between each baguette.
  49. 49Cover and let proof for 1 hour.
  50. 50Cover and let proof for 1 hour.
  51. 51Cover and let proof for 1 hour.
  52. 52Meanwhile, preheat the oven to 250°C (482°F) and place a tray with stones at the bottom of the oven to create steam during baking.
  53. 53Meanwhile, preheat the oven to 250°C (482°F) and place a tray with stones at the bottom of the oven to create steam during baking.
  54. 54Meanwhile, preheat the oven to 250°C (482°F) and place a tray with stones at the bottom of the oven to create steam during baking.
  55. 55Using a board, transfer the baguettes from the cloth onto parchment paper.
  56. 56Using a board, transfer the baguettes from the cloth onto parchment paper.
  57. 57Using a board, transfer the baguettes from the cloth onto parchment paper.
  58. 58Score each baguette with vertical cuts.
  59. 59Score each baguette with vertical cuts.
  60. 60Score each baguette with vertical cuts.
  61. 61Place the baguettes in the oven and carefully pour 1 cup of boiling water into the tray at the bottom to create steam.
  62. 62Place the baguettes in the oven and carefully pour 1 cup of boiling water into the tray at the bottom to create steam.
  63. 63Place the baguettes in the oven and carefully pour 1 cup of boiling water into the tray at the bottom to create steam.
  64. 64Quickly close the oven and bake with steam for 10 minutes using top-and-bottom heat or bottom heat only (no convection).
  65. 65Quickly close the oven and bake with steam for 10 minutes using top-and-bottom heat or bottom heat only (no convection).
  66. 66Quickly close the oven and bake with steam for 10 minutes using top-and-bottom heat or bottom heat only (no convection).
  67. 67Slightly open the oven door to release the steam, reduce the temperature to 200°C (392°F).
  68. 68Slightly open the oven door to release the steam, reduce the temperature to 200°C (392°F).
  69. 69Slightly open the oven door to release the steam, reduce the temperature to 200°C (392°F).
  70. 70Bake for another 10 minutes until golden brown.
  71. 71Bake for another 10 minutes until golden brown.
  72. 72Bake for another 10 minutes until golden brown.
  73. 73Cool completely and enjoy.
  74. 74Cool completely and enjoy.
  75. 75Cool completely and enjoy.

Ingredients

  • 350 g all-purpose flour
  • 350 g all-purpose flour
  • 350 g all-purpose flour
  • 260 g strong bread flour
  • 260 g strong bread flour
  • 260 g strong bread flour
  • 90 g whole wheat flour
  • 90 g whole wheat flour
  • 90 g whole wheat flour
  • 430 g water (1)
  • 430 g water (1)
  • 430 g water (1)
  • 60 g water (2)
  • 60 g water (2)
  • 60 g water (2)
  • 1 g fresh yeast (about pea-sized)
  • 1 g fresh yeast (about pea-sized)
  • 1 g fresh yeast (about pea-sized)
  • 70 g sourdough starter
  • 70 g sourdough starter
  • 70 g sourdough starter
  • 14 g salt
  • 14 g salt
  • 14 g salt
  • olive oil
  • olive oil
  • olive oil
  • 1 cup boiling water
  • 1 cup boiling water
  • 1 cup boiling water

Equipment

stand mixercontainerrefrigeratortowelcouchetea toweloventray with stonesboardparchment paper

Tips

  • At the end of mixing, the dough should be elastic, smooth, and able to pass the windowpane test.
  • By the end of bulk fermentation, the dough should look slightly puffy, with air bubbles around the edges, and about a 30–40% rise.
  • If you love a really crispy crust, make 8 small baguettes.
Perfect mini baguettes | Clip Recipe