Introduction

After trying several bread recipes, this is our favorite one for baguettes, and we love to make mini baguettes because they last longer, are easier to freeze and you have more ends - a very French issue, everybody want to get the ends of the baguette.

You’ll need to be patient as this recipe calls for a resting overnight in the fridge but we promise, it’s worth the wait!

This recipe has been shared by Sami on YouTube, you can find the original video here (FYI it’s in French but worth checking to see how to make each step). Thanks Sami!

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Ingredients

Nutrition

<aside> 🧐 Serving: 210g Calories: 456kcal Total Fat: 1.3g (2%) Saturated Fat: 0.2g (1%) Cholesterol: 0mg (0%) Sodium: 877mg (38%) Total Carbohydrate: 95.6g (35%) Fiber: 3.5g (12%) Sugar: 0.3g Protein: 13.1g

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Preparation

  1. Start by re hydrating the active dry yeast by adding some cold water and mixing. Set aside. - *Skip this step if using fresh yeast.*
  2. In a large bowl, add the flour and pour the warm water over. Mix with your hands until it is well combined and let rest for about 30 min - 1 hour. - *If you have a Thermomix, knead for 1 min.*
  3. After 1 hour rest, the dough consistency has changed and is now more elastic. Add the salt and yeast to it. Knead the dough for about 5 minutes (with your hands, take the dough and fold over itself, lift the dough and push it against the edges of the bowl). - *If you have a Thermomix: knead for 3 min.* At the end of the kneading, the dough should be very smooth. Cover with a kitchen towel and let rest for about 1h at room temperature. After 1 hour, put it in the refrigerator and leave it overnight and up to 24 hours.
  4. After this long resting period in the refrigerator, the dough should have doubled and you should see some bubbles on the surface.
  5. Transfer the dough on a floured plan and start by shaping 4 littles balls. Then give them the shape of a baguettes, basically a long tube. Once you gave it the shape, fold the dough over itself and press the dough with your thumb. Return the dough tube and repeat the same thing. Then do it a last time and this time press with the palm of your hand. Finally, transfer the baguette on a lightly floured kitchen towel and cover it. Repeat with the 3 other balls of dough. Let rest again for about 1 hour. - *Highly encourage you to check the [YouTube video](<https://youtu.be/6DfhX7c1ohQ>)to see how to do this step!*
  6. Pre heat oven to 230C | 450 F and place a recipient with water at the bottom of the oven (about 20 cl | 1 cup). When ready to bake the baguettes, check that the water is boiling and there is some humidity in the oven. Transfer the baguettes onto an oven tray lined with parchment paper. Cut the bread, you want to do that with a sharp knife to have a precise and deep enough cut. *The goal of cutting the bread is to help the air exiting the bread while it’s baking, this will create an homogenous crumb.*
  7. Bake the baguettes for 25 minutes until they are lightly browned. *To ensure a crispy crust, we usually place the baguettes on the highest level of the oven and after few minutes taking it to the middle level and placing them on a heating stone.*
  8. Let the baguettes rest for at least 10 minutes before slicing them.
  9. Bon appétit! 😋