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    Mini Baguettes with Spelt Flour

    Mini Baguettes with Spelt Flour

    Crispy, flaky outside with soft inside - a crust that sings!
    These mini baguettes are everything you want in bread - crispy, flaky outside with a soft inside and a crust that sings! The combination of bread flour and spelt flour creates an incredible flavor profile while maintaining that classic baguette texture. I use the therapeutic "lift and slap" technique to strengthen the dough without traditional kneading. The process is so relaxing, and the results are amazing!

    How to Make Mini Baguettes with Spelt Flour

    Follow along with this visual guide to see the complete process

    Follow along with my video for a complete visual guide! You'll see each step in detail, from mixing the dough to shaping perfect mini baguettes. Watch how the spelt flour adds that special flavor and creates the most beautiful golden crust.

    Ingredients

    • 220 ml Water(1 cup)
    • 3 g Fresh yeast(or 2g dry yeast (½ tsp))
    • 220 g Bread flour(1½ cups)
    • 100 g Spelt flour(¾ cup)
    • 6 g Salt(1 tsp)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine water (220ml) with fresh yeast (3g) or dry yeast (2g) and mix well.
    2. 2
      Add dry ingredients: Add bread flour (220g), spelt flour (100g), and salt (6g). Mix until there's no more dry flour - just mix, no need to knead. Cover and let rest for 30 minutes.
      Timer Available:First Rest (30:00)
    3. 3
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold them to the center. Lift the dough and slap it back using the "lift and slap" technique. Cover and let rest for 30 minutes.
      Timer Available:Second Rest (30:00)
    4. 4
      Second stretch and fold: Repeat the stretch and fold steps from before. The dough should be much more elastic now. Lift and slap to strengthen the dough. Cover and let rise until it doubles in size, which could take up to 2 hours.
      Timer Available:Main Rise (2:00:00)
    5. 5
      Divide the dough: Sprinkle flour on your work surface and fold the dough so it's easier to divide. Divide into 6 equal parts. Those bubbles are always a good sign!
    6. 6
      Pre-shape: Gently flatten each dough piece. Fold in half lengthwise, then fold again widthwise. Seal the edge by pinching it. This is just a pre-shape. Repeat with all pieces.
    7. 7
      Rest the dough: Let the balls rest uncovered for 10 minutes.
      Timer Available:Ball Rest (10:00)
    8. 8
      Final shaping: Flatten each piece very gently, then roll and press down with your fingers. Pinch the seam to seal it. Roll the ends to make them pointy. Place on a baking tray. The process is so therapeutic!
    9. 9
      Final rise: Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    10. 10
      Score the baguettes: Lightly sprinkle flour over the bread and smooth it with your hand. Score each baguette with two diagonal cuts using a sharp blade or knife.
    11. 11
      Bake covered: Sprinkle a little water around the bread. Cover with another tray of the same size and bake at 450°F (230°C) for 20 minutes.
      450°F (230°C)
      Timer Available:First Bake (20:00)
    12. 12
      Finish baking: Remove the top tray and bake for 10 more minutes at 390°F (200°C) until golden brown. The baguettes should sing - hearing this, you know the bread is amazing!
      390°F (200°C)
      Timer Available:Final Bake (10:00)
    13. 13
      Cool and serve: Let cool slightly before serving. The crumb is amazing - soft inside with a crispy, flaky outside. Enjoy with some soft butter for the perfect experience!
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    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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