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Mini Baguettes Recipe : The Best Homemade Baguette Recipe

This Mini Baguettes recipe will help you make the best homemade baguettes with crispy crust and soft, moist, open crumb.

French Baguettes are one of my favorite breads.Some of us like soft french bread with soft crust and some like the crispy crust, artisan style french bread.

The open crumb which is soft, moist and tender is one of the best things that you will get from this easy no knead french baguettes recipe.

To achieve that big open crumb (just like sourdough bread) using commercial yeast is not hard.

We use the special technique of “Fermenting under Pressure”, in this mini baguettes recipe to get that.

The slow fermentation of the baguette dough in a cold environment will help to create that creamy crumb with small and big open holes.

We have artisan ciabatta rolls recipe which use similar fermentation method and the resulting ciabatta rolls have lots of open pores.

What you will love about this Mini Baguettes Recipe

  • This crusty baguette recipe helps you make the best artisan french bread with crispy crust and soft, open crumb in a very easy method.
  • You will need only 4 basic ingredients to make this Artisan French Bread!
  • We can mix and make the french bread dough in less than 3 minutes!
  • In this easy Homemade French baguette recipe, you don’t need to knead the dough and so it is super easy to make.
  • As this is a no knead french baguette recipe, you don’t need to use a stand mixer.
  • Flexible time schedule.You can keep the baguette dough, directly after preparing the dough(without proofing), in the fridge. And can use the dough anywhere between 3 hours for up to 4 days from the fridge.
mini French baguettes recipe

Ingredients for making Crusty French Bread

  • Flour: 400 g or 3 cups + 1 1/2 tbsp
  • Cold water: 320 ml or 1 cup + 1/3 cup
  • Instant yeast: 4 g or 1 tsp (Active dry yeast 1 and 1/4 tsp)
  • Salt : 8 g or 1 tsp

In this no knead baguettes recipe, we use 80 % hydration dough.That means if we use use 100 g flour we use 80 ml water to prepare the dough.

How to make Crusty French Bread 

We can make this Easy no knead artisan French Bread in six simple steps

1.Prepare the Artisan French Baguette dough

Into a bowl, pour in the water.The water should be cold; around 65 F. I usually add a cube of ice into room temperature water.

If we use warm water, the yeast will get activated fast and will start to ferment the dough fast; which we don’t want in this french baguettes recipe.

We need slow fermentation of the dough in a cold environment to get the open crumb texture to our french baguettes.

Then add in the salt and yeast into the water.

Stir to dissolve both salt and yeast.

Then add in the flour.Combine everything together using the rear end of a wooden spoon.

mini french baguette ingredients

Now feel the dough with hand and make sure there are no dry spots or any lumps are left.

Cover the bowl with a plastic film.

Keep the dough in fridge.

mini french baguettes

Why do we need to keep this baguette dough in fridge.

You can use the dough when the whole dough turns cold.It may take around 3 hours for this.Or we can keep the dough in fridge for up to 4 days.And can use anytime in between.

I found it very easy that we can prepare the dough at night and can immediately place it in fridge.We can conveniently use the dough the next day or anywhere for up to 4 days.

Keeping the dough in fridge will help a slow fermentation which will not only help to create open crumb but also help in developing flavor to the bread.

At cool temperatures, yeast produces carbon dioxide more slowly, so refrigerating the batter allows yeast to leaven at a slow and steady pace, providing more time for a more complex-tasting combination of flavor compounds to develop.As a result we get a more flavorful dough.

2.Stretch and Fold the dough

Take the dough out of fridge.

Now the gluten strands in our baguette dough are good and developed.All that we need to do is to weave the gluten threads in such a way that it gets a better structure to hold all those air bubbles inside themselves.

We are going to stretch and fold the dough two times in every 30 minutes.

To stretch and fold the dough, lightly damp your fingers in water(this will prevent the tendency of dough to stick to our hands) and pull up on the side of the dough and fold it back down on itself.

Turn the bowl 90 degrees and repeat.Do this until you have stretched and folded all 4 sides of the dough.

crusty french baguettes dough

Now cover the bowl again and leave it for another 30 minutes.

After 30 minutes do one more round of stretch and fold.

This time, you may find the dough less elastic and difficult to stretch and fold.But that’s okay.Just do it without tearing the dough.

At the end ,I flipped the dough upside down and dragged the dough through the sides of bowl (as in the video), tucking in the edges so that we get a tensive smooth surface on top.

Cover the bowl and wait for another 30 minutes for shaping the dough.

homemade mini french baguettes recipe

How to deal with sticky baguette dough.

This No knead French bread dough is an extremely wet (high hydration) dough. To give you an idea, most bread recipes sit around 60% hydration while this mini baguette recipe is at 80% hydration. Because of this, the dough is not kneaded the same way other yeast dough is. Rather, it is allowed to slowly ferment with a series of brief stretch and folds.

Apply some water on hands will make it so much easier to work with the dough.

What is the purpose of “Stretching and Folding” the baguettes dough

The stretch and fold method serves two main purposes: 

  • it layers the gluten to build structure in the dough, 
  • it redistributes the heat within the dough

3.Divide the baguette dough

Now thirty minutes after the second stretch and folds, transfer the dough on to a well floured work surface.We need to take care not to deflate the air bubbles.

Dust the top of the dough with some more flour.This dough is very sticky ..but we can handle it by dusting the dough with flour.

Divide the dough into four equal parts.

how to make french baguettes

If you want to make long baguettes, then divide the dough into two equal parts.

Preshape the french baguettes

Take each portion, remove any excess dust on the surface.

Now pull the dough from all sides into the center and then flip it upside down.

homemade baguettes

Form in to small round balls.

Now cover the dough balls .

Let the dough balls relax for 10 minutes before shaping the mini french bread.

This resting time will prevent it’s tendency to rebound back while we shape the baguettes.

mini french bread recipe

4.Shape mini baguettes

Take each dough ball.

Place it with the smooth side down.

Remove any extra flour on top.

Now just roll the dough and to seal the seam, use the heal the our palm.

how to shape mini baguettes

Place the dough on to the french baguette pan.

shaping mini french bread

5.Final Rising

Cover it with a kitchen towel and let the shaped mini french breads sit and rise for 45 minutes at room temperature.

6.Bake the Crusty French bread

After 45 minutes of rising, our mini baguettes are ready for baking.

Score them with the help of a sharp blade or knife.

scoring mini french bread

Place the baguette baking tray into a 425 F or 220 C preheated oven.

And spray with some water immediately .

Close the oven door.

Bake at 425 F or 220 C for around 30 minutes.

crusty mini french bread

4 Tips for making the best crusty Artisan French Baguettes

  1. Steam inside the oven during the initial few minutes of baking:This is the key to getting the perfect crispy, crackly crust on French bread. We can spray water inside the oven which will create a steamy environment or we can provide a steamy environment in oven by placing a baking pan with hot water on the bottom of the oven, just when we place the baguettes for baking. 
  2. To handle the sticky dough, (a)use wet hands while stretching and folding (b) dust the baguette dough with enough flour while shaping (b) use a bench scraper whenever necessary. This baguette dough is very sticky with 80% hydration . So a bench scraper is very helpful to help handle and transfer the dough. You can also use flour if needed during transfer.
  3. Bake the mini baguettes in a well hot, preheated oven(425F).High baking temperature is one of the key factors for making crispy crusted French bread.
  4. Use Cold fermented dough:this will give porous ,light French baguettes and this will impart an improved flavor to our bread as well.

Mini Baguettes Recipe: Step by step Video

Is this French Bread Recipe Vegan

Yes this mini French bread recipe is pure vegan.

We use only four ingredients flour, water salt and yeast to make this mini French Bread, which are vegan.

How long does Homemade French Baguettes last at room temperature

Properly stored, this Homemade French bread will last for about 2 to 3 days at normal room temperature.

To maximize the shelf life of homemade baguette bread, cool thoroughly before storing and place in plastic storage bag or breadbox, or wrap in foil and store at room temperature.

Its better not to store them in fridge as the bread will dry out and become stale faster than at room temperature.

Can This French Baguettes be frozen?

Yes, they can be frozen.

To freeze this mini French bread,Wrap tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag and freeze.Properly stored, it will maintain best quality for about a month.

Can I double this Homemade Mini Baguettes Recipe

If you want to double the recipe, double all ingredients except yeast.While you double the recipe use 1 and half tsp yeast instead of two tsp.

mini French baguettes recipe

Mini Baguettes Recipe

Bincy Chris
This Mini Baguettes recipe will help you make the best homemade baguettes with crispy crust and soft, moist, open crumb.
5 from 2 votes
Prep Time 8 minutes
Cook Time 30 minutes
Resting Time 5 hours
Total Time 5 hours 38 minutes
Course Breakfast
Cuisine American, French
Servings 4 Mini Baguettes

Ingredients
  

  • 400 g Flour or 3 cups(loosely packed) + 1 1/2 tbsp
  • 320 ml Cold Water or 1 cup + 1/3 cup
  • 8 g Salt 1 tsp
  • 4 g Yeast 1 tsp

Instructions
 

Prepare The Baguette Dough

  • Into a bowl, pour in the water.The water should be cold; around 65 F. I usually add a cube of ice into room temperature water.
    If we use warm water, the yeast will get activated fast and will start to ferment the dough fast; which we don’t want in this french baguettes recipe.
    We need slow fermentation of the dough in a cold environment to get the open crumb texture to our french baguettes.
  • Then add in the salt and yeast into the water.
    Stir to dissolve both salt and yeast.
  • Then add in the flour.
    Combine everything together using the rear end of a wooden spoon.
  • Now feel the dough with hand and make sure there are no dry spots or any lumps are left.
  • Cover the bowl with a plastic film.
  • Keep the dough in fridge.

Stretch and Fold the dough

  • Take the dough out of fridge.
    Stretch and fold the dough two times in every 30 minutes.
    To stretch and fold the dough, lightly damp your fingers in water(this will prevent the tendency of dough to stick to our hands) and pull up on the side of the dough and fold it back down on itself.
    Turn the bowl 90 degrees and repeat.Do this until you have stretched and folded all 4 sides of the dough.
  • Now cover the bowl again and leave it for another 30 minutes.
    After 30 minutes do one more round of stretch and fold.
    This time, you may find the dough less elastic and difficult to stretch and fold.But that’s okay.Just do it without tearing the dough.
    At the end ,I flipped the dough upside down and dragged the dough through the sides of bowl (as in the video), so that we get a tensive smooth surface on top.
    Cover the bowl and wait for another 30 minutes for shaping the dough.

Divide the dough

  • Now thirty minutes after the second stretch and folds, transfer the dough on to a well floured work surface.We need to take care not to deflate the air bubbles.
    Dust the top of the dough with some more flour.This dough is very sticky ..but we can handle it by dusting the dough with flour.
  • Divide the dough into four equal parts.Preshape the french baguettes
    If you want to make long baguettes, then divide the dough into two equal parts.
  • Preshape the baguettes.
  • Take each portion, remove any excess dust on the surface.
    Now pull the dough from all sides into the center and then flip it upside down.
    Form in to small round balls.
  • Now cover the dough balls .
    Let the dough balls relax for 10 minutes before shaping the mini french bread.

Shape the mini baguettes

  • Take each dough ball.
    Place it with the smooth side down.
    Remove any extra flour on top.
    Now just roll the dough and to seal the seam, use the heal the our palm.
    Place the dough on to the french baguette pan.

Final Rising

  • Cover it with a kitchen towel and let the shaped mini french breads sit and rise for 45 minutes at room temperature.

Bake the French baguettes

  • After 45 minutes of rising, our mini baguettes are ready for baking.
    Score them with the help of a sharp blade or knife.
  • Place the baguette baking tray into a 425 F or 220 C preheated oven.
    And spray with some water immediately .
    Close the oven door.
    Bake at 425 F or 220 C for around 30 minutes.

Video

Notes

4 Tips for making the best crusty Artisan French Baguettes

  1. Steam inside the oven during the initial few minutes of baking:This is the key to getting the perfect crispy, crackly crust on French bread. We can spray water inside the oven which will create a steamy environment or we can provide a steamy environment in oven by placing a baking pan with hot water on the bottom of the oven, just when we place the baguettes for baking. 
  2. To handle the sticky dough, (a)use wet hands while stretching and folding (b) dust the baguette dough with enough flour while shaping (b) use a bench scraper whenever necessary. This baguette dough is very sticky with 80% hydration . So a bench scraper is very helpful to help handle and transfer the dough. You can also use flour if needed during transfer.
  3. Bake the mini baguettes in a well hot, preheated oven(425F).High baking temperature is one of the key factors for making crispy crusted French bread.
  4. Use Cold fermented dough:this will give porous ,light French baguettes and this will impart an improved flavor to our bread as well.
Keyword Mini Baguettes Recipe

Recipe Rating




Adrian

Monday 13th of March 2023

Hello Bincy Chris, many thanks for your beautiful recipes. I am a retired chef, old school! But it’s very refreshing to read your recipes which are super easy to follow too. Please take care & lots of love.

Bincy Chris

Tuesday 14th of March 2023

Thank you so much Adrian.I am so glad it was helpful.

Linda

Saturday 11th of March 2023

What kind of flour? AP or Bread flour?

Bincy Chris

Sunday 12th of March 2023

Hi Linda,I have used all purpose flour with 10 % protein.We can use all purpose flour with protein 10% or more ;or can use bread flour to make bread.

Angelo

Saturday 11th of March 2023

What type of flour do you use for artisan French baguettes or Soft French Bread Recipe. King Arthur bread flour or K.Arthur AP flour?

Bincy Chris

Sunday 12th of March 2023

Hi Angelo,I have used all purpose flour with 10% protein which is manufactured by Qatar Flour Mills.We can use all purpose flour with protein 10% or more ;or can use bread flour to make bread.

Aurora

Friday 10th of March 2023

When I make artisan bread I usually just ferment them in the kitchen counter overnight. Will this work with this recipe.

Bincy Chris

Friday 10th of March 2023

Hi Aurora,Yes if your place is very cold.