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    No-Knead Mini Baguettes - Easy Baguette Recipe

    No-Knead Mini Baguettes - Easy Baguette Recipe

    Amazing crispy crust, soft inside - no kneading!

    Listen to that crust sing! These no-knead mini baguettes have an amazing crispy crust and soft, tasty inside. No kneading required - just simple stretch-and-fold techniques create authentic baguette texture.

    The secret is the lift-and-slap technique that builds strength without traditional kneading. These mini baguettes are perfect for panini or to enjoy with a meal. The crust is just amazing!

    Follow along with the video to see the simple folding technique and classic baguette scoring.

    No Knead Mini Baguettes - Easy Recipe

    The dough rises beautifully with minimal effort! The folding technique creates that characteristic chewy texture. I like to flip them near the end to get a golden crust on the sides as well. They just beg to be filled and transformed into delicious panini!

    Ingredients

    • 210 ml Water(¾ cup)
    • 3 g Fresh yeast(1 tsp, or 2g dry yeast (½ tsp))
    • 1 tsp Sugar(to feed the yeast)
    • 320 g Bread flour(2 ½ cups)
    • 6 g Salt(1 tsp)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, crumble fresh yeast (3g) or dry yeast (2g) into water (210ml). Add sugar (1 tsp) and give it a quick mix. Add bread flour (320g) and salt (6g). Start mixing everything together - mix just until there is no dry flour left. Cover and let rest for 30 minutes.
      Timer Available:First Rest (30:00)
    2. 2
      First stretch and fold: With a wet hand, pull the sides of the dough and fold them to the center. Lift the dough by grabbing it and slapping it back into the bowl. Cover and rest for 30 minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: Repeat again - pull the four sides to the center, lift and slap. Cover and let rest for 1 hour or until the dough doubles in size. It has risen beautifully!
      Timer Available:Main Rise (1:00:00)
    4. 4
      Shape the baguettes: Sprinkle the work surface with flour and transfer the dough onto it. Sprinkle some flour on the dough. Fold in half for easier cutting. Cut in 6 equal parts. Flatten each piece, fold in half, fold in the opposite direction and seal. Repeat with all the pieces. Cover and let rest for 10 minutes.
      Timer Available:Ball Rest (10:00)
    5. 5
      Final shaping: Flatten each piece. Roll and press down with your fingers. This is our mini baguette! Move to the baking tray, fold the baking paper to keep them separated.
    6. 6
      Final rise: Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    7. 7
      Score and prepare: Make two cuts with a sharp blade. Sprinkle some water between them with your hand (or use a spray with water). Sprinkle with some flour.
    8. 8
      Bake covered: Cover with another tray to keep the steam inside. Bake at 440°F (230°C) for 15 minutes.
      440°F (230°C)
      Timer Available:Covered Bake (15:00)
    9. 9
      Finish baking: Remove the top tray and bake for another 10 minutes. I like to flip them and bake for 2-3 more minutes to get a golden crust on the sides as well.
      Timer Available:Uncovered Bake (12:00)
    10. 10
      Cool and enjoy: The crust is just amazing! The inside is soft and tasty. They just beg to be filled and transformed into panini!
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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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