# Perfect mini baguettes

This recipe provides instructions for making perfect mini baguettes using a combination of all-purpose flour, strong bread flour, and whole wheat flour, along with sourdough starter and fresh yeast for a light, crispy texture and characteristic aroma.

- Servings: 8 servings
- Cuisine: French
- Category: Baked Goods
- Language: en

## Ingredients

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

## Instructions

1. Mix water(1) and all the flour for the autolyse.
2. Rest for 1–2 hours.
3. Add the sourdough starter and yeast.
4. Mix until fully incorporated (about 6 minutes on speed 2 of a stand mixer).
5. Add the salt and half of water(2), mix another 4 minutes on speed 2.
6. Increase the mixer speed to 4, add the remaining water(2), and mix for another 4 minutes.
7. Transfer the dough to a container lightly greased with olive oil.
8. Let it ferment for 3.5–4 hours at about 25°C (77°F).
9. Perform 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.
10. Place the dough in the refrigerator overnight.
11. Remove the dough from the fridge and let it rest at room temperature for 1 hour.
12. Turn the dough onto a lightly floured work surface and divide it into 4 or 8 pieces (for mini baguettes).
13. Gently pre-shape the dough.
14. Cover with a towel and let rest for 15–20 minutes.
15. Shape the baguettes, creating light surface tension.
16. Place 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.
17. Cover and let proof for 1 hour.
18. Meanwhile, 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.
19. Using a board, transfer the baguettes from the cloth onto parchment paper.
20. Score each baguette with vertical cuts.
21. Place the baguettes in the oven and carefully pour 1 cup of boiling water into the tray at the bottom to create steam.
22. Quickly close the oven and bake with steam for 10 minutes using top-and-bottom heat or bottom heat only (no convection).
23. Slightly open the oven door to release the steam, reduce the temperature to 200°C (392°F).
24. Bake for another 10 minutes until golden brown.
25. Cool completely and enjoy.

## Equipment

- stand mixer
- container
- refrigerator
- towel
- couche
- tea towel
- oven
- tray with stones
- board
- parchment 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.

## Source

- Original video: https://vt.tiktok.com/ZSmpwNYwv/
- Recipe page: https://www.cliprecipe.com/recipe/155ab5dc-1bf9-41d0-9dcd-6ed2fdfcbc2a
- Extracted: 2026-02-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt