Ingredients
- 360 ml lukewarm water (100–104°F / 38–40°C)
- 500 g bread flour or all-purpose flour
- 7 g instant yeast
- 10 g salt
- 1 teaspoon sugar
Instructions
In a large mixing bowl, combine the lukewarm water, yeast and sugar. Stir gently. You can let it sit for a few minutes to see it become slightly foamy, though instant yeast does not require this.
Add the flour and salt. Mix with a spatula, wooden spoon or your hand until a sticky, rough dough forms and there is no dry flour left. The dough will look messy and shaggy, which is exactly how it should look at this stage.
Cover the bowl with a plate, lid or damp towel and let the dough rest for 30 minutes. This rest allows the flour to hydrate fully and begins building gluten with no effort.
With a wet hand, gently pull one side of the dough upward and fold it toward the center. Rotate the bowl and repeat on all four sides. This is one set of stretch-and-folds. It strengthens the dough, adds structure and traps air for an open crumb.
Cover and rest for 30 minutes. Repeat the folding process two more times, allowing 30 minutes of rest between each fold. In total, you will complete three sets of stretch-and-folds. The dough should become smoother, more elastic and a little puffier after each set.
Cover and let the dough rise until doubled in size, approximately 45 to 60 minutes. Rising times depend on the temperature of your kitchen. In a warm room, it may be faster, and in a cool one, it may take longer. The dough should look airy, domed and full of bubbles.
Transfer the dough to a lightly floured surface. Use a bench scraper or knife to divide it into 4 to 6 equal portions. Four portions will give you larger mini baguettes, and six will give you smaller ones. For even baking, try to keep them the same size, and use a scale if you want to be precise.
Gently shape each portion into a small baguette. Pat the dough into a rough rectangle, fold the top third down and the bottom third up like a letter, then seal the seam with your fingertips. Roll gently with your palms from the center outward, stretching it into an elongated shape without pressing out too much air. Aim for about 20 to 25 cm (8 to 10 inches) long.
The key is gentle handling. The air inside the dough is what creates the open, airy crumb.
Place the baguettes seam-side down on a parchment-lined baking tray, spaced apart. For support, you can pleat a floured kitchen towel or parchment between them, so they hold their shape. Cover and let them rise for 30 to 40 minutes, until puffy. They should look visibly larger and feel soft and airy when gently touched.
While the dough finishes proofing, preheat the oven to 450°F (230°C). Once the baguettes are ready, score each one diagonally with a sharp blade, razor or serrated knife. Make three to five quick, shallow cuts, about 0.5 cm deep, slightly overlapping each other. Confident, quick cuts work best.
Place a heatproof pan of hot water on the lower oven rack to create steam. Be careful of the hot steam when opening the oven. Steam keeps the crust flexible at the start of baking, allowing the loaves to expand fully before the crust sets. It also helps produce a shiny, crackly crust.
Place the tray in the oven and bake for 20 to 25 minutes, until deeply golden and crispy. If they brown unevenly, rotate the tray halfway through. They are done when they feel light, sound hollow when tapped on the bottom and have a deep golden color.
Transfer the baguettes to a wire rack and allow them to cool slightly before serving. Listen for the crust crackling as it cools. This is often called singing, and it is a good sign. Baguettes are best enjoyed within a few hours of baking, while the crust is still crisp.