No Knead Mini Baguettes - Easy Baguette Recipe

Ingredients

• 210 ml Water (lukewarm, about 30‑35°C)
• 1 tsp Fresh Yeast (or ½ tsp dry yeast as substitute)
• 1 tsp Sugar (feeds the yeast)
• 320 g Bread Flour (high‑protein flour for good gluten development)
• 1 tsp Salt (fine sea salt)
• 2 tbsp Extra Flour (for dusting work surface and dough)

Instructions

1. Activate Yeast

   Combine the warm water, fresh yeast (or dry yeast), and sugar in the mixing bowl. Stir gently until the yeast dissolves.

   Time: PT5M

2. Mix Dough

   Add the bread flour and salt to the bowl. Mix with a spatula or hand until no dry flour remains; the dough will be shaggy and sticky.

   Time: PT5M

3. First Rest (Autolyse)

   Cover the bowl with a kitchen towel or plastic wrap and let the dough rest for 30 minutes.

   Time: PT30M

4. First Stretch & Fold

   With wet hands, pull each side of the dough toward the center, then lift the dough and slap it back into the bowl. Repeat around the bowl.

   Time: PT2M

5. Second Rest

   Cover again and let the dough rest for another 30 minutes.

   Time: PT30M

6. Second Stretch & Fold

   Repeat the pull‑to‑center and slap technique once more.

   Time: PT2M

7. Bulk Fermentation

   Cover the bowl and let the dough rise until it roughly doubles in size, about 1 hour.

   Time: PT1H

8. Pre‑Shape and Divide

   Sprinkle the work surface with flour. Transfer the dough, fold it in half for easier handling, then cut into 6 equal pieces. Flatten each piece, fold in half, then fold the opposite direction and seal the edges.

   Time: PT10M

9. Bench Rest

   Cover the shaped pieces with a towel and let rest for 10 minutes.

   Time: PT10M

10. Final Shape and Proof

    Flatten each piece, roll it out slightly, and press with fingertips to form a mini baguette shape. Place on parchment‑lined baking tray, cover with another towel, and let rise for 30 minutes.

    Time: PT30M

11. Preheat Oven and Prepare Steam

    Preheat the oven to 440°F (230°C). Place a second empty tray on the lower rack for steam later.

    Time: PT10M

    Temperature: 440°F

12. Score and Add Steam

    Using a sharp blade, make two diagonal cuts on each baguette. Lightly spray water (or sprinkle with a wet hand) over the cuts and dust with a little flour. Cover the tray with the second tray to trap steam.

    Time: PT5M

13. Bake with Steam

    Bake for 15 minutes with the steam tray on top.

    Time: PT15M

    Temperature: 440°F

14. Finish Baking

    Remove the top steam tray. Bake another 10 minutes, then flip the baguettes, bake 3 minutes, flip again, and bake a final 3 minutes until the sides are golden.

    Time: PT16M

    Temperature: 440°F

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

38 g

Fat

1 g

Fiber

2 g