Name: Mini Seeded Baguettes
Ingredients: 500 g bread flour; 350 ml lukewarm water; 7 g instant yeast; 10 g salt; 1 tbsp honey; 2 tbsp sesame seeds; 2 tbsp sunflower seeds; 1 tbsp poppy seeds; 1 tbsp water for brushing

Ingredients

Scale

500 g bread flour
350 ml lukewarm water
7 g instant yeast
10 g salt
1 tbsp honey
2 tbsp sesame seeds
2 tbsp sunflower seeds
1 tbsp poppy seeds
1 tbsp water for brushing

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Instructions

Step 1: Combine the Water, Yeast, and Honey

In a large mixing bowl, combine the lukewarm water, instant yeast, and honey. Stir briefly until the honey dissolves. The mixture may begin to look slightly foamy after a few minutes, which is a good sign that the yeast is active.

Step 2: Add the Flour and Salt

Add the bread flour and salt. Mix until a rough dough forms. The dough will look shaggy and sticky at this stage, which is exactly right.

Step 3: Knead the Dough

Knead for 8 to 10 minutes until the dough becomes smooth and elastic. To knead by hand, push the dough away from you with the heel of your hand, fold it back over itself, and turn it a quarter turn. Repeat. If you are using a stand mixer with a dough hook, knead on low to medium speed for about 6 to 8 minutes. The dough should feel smooth, spring back when pressed, and be only slightly tacky. If it is very sticky, add a tiny sprinkle of flour at a time.

Step 4: First Rise

Cover the bowl and let the dough rise for 60 to 90 minutes, or until doubled in size. Place it in a warm spot away from drafts. The dough should look puffy and airy, and a gentle poke should leave a slow-springing dent.

Step 5: Divide the Dough

Transfer the dough to a lightly floured surface and divide it into 8 equal portions. For evenly sized baguettes, weigh the dough on a scale and divide the total by 8. Each portion should weigh about 110 to 115 grams.

Step 6: Shape the Baguettes

Shape each portion into a small baguette by flattening it gently, folding it lengthwise, sealing the seam, and rolling it into a short, narrow loaf. To do this, press the dough into a small rectangle. Fold the top edge down toward the center and press to seal, then fold again and pinch the seam closed. Roll the dough gently with your palms, working from the center outward, until you have a tapered loaf about 15 to 20 cm (6 to 8 inches) long.

Step 7: Second Rise

Arrange the baguettes on a parchment-lined baking tray, seam side down, leaving space between them. Cover and let them rise for another 25 to 35 minutes. They should look puffy but still hold their shape.

Step 8: Preheat the Oven and Mix the Seeds

Preheat the oven to 450°F (230°C). In a small bowl, mix the sesame, sunflower, and poppy seeds together.

Step 9: Brush and Add the Seeds

Lightly brush the baguettes with water and sprinkle the seed mixture evenly over the tops. Gently press the seeds into the dough so they stay in place during baking.

Step 10: Score the Baguettes

Make two or three shallow diagonal slashes across each baguette using a sharp blade. Aim for quick, confident cuts about 5 to 8 mm deep. Because the seeds are on top, a very sharp blade makes cleaner cuts.

Step 11: Bake With Steam

Place a heatproof pan of hot water on the lower oven rack to create steam. Bake the baguettes for 18 to 23 minutes, until golden brown and crusty. The steam helps the loaves expand fully and creates a crisp crust. Use oven mitts when handling the hot water pan.

Step 12: Cool

Transfer to a wire rack and allow them to cool slightly before serving. The baguettes are at their best warm or soon after baking, when the crust is crisp.