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    Seed-Coated Mini Baguettes

    Seed-Coated Mini Baguettes

    Fluffy mini baguettes with toasted seed coating

    Crispy crust, soft inside, toasted seeds on top - this bread is amazing! These mini baguettes have beautiful bubbles and are shaped with a unique double-folding technique. Rolling them in seeds (I used black sesame) creates that stunning bakery-style crust.

    The lift-and-slap technique keeps it simple. The special shaping method - folding both lengthwise and widthwise - creates incredible structure. Perfection! Let's hear them sing!

    Follow the video below to see the unique shaping technique and that gorgeous seed-coated crust!

    Seed-Coated Mini Baguettes Recipe

    The crust is amazing! So fluffy inside - just what I wanted!

    Ingredients

    • 220 ml Water(1 cup)
    • 4 g Fresh yeast(1 tsp, or 2g dry yeast (½ tsp))
    • 4 g Sugar(1 tsp, optional)
    • 320 g Bread flour(2 ½ cups)
    • 6 g Salt(1 tsp)
    • as needed Black sesame seeds(or other seeds for coating)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine water (220ml) with fresh yeast (4g) or dry yeast (2g) and optional sugar (4g). Mix. Add bread flour (320g) 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)
    2. 2
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold to the center. Lift the dough and slap it back - I call this technique 'lift and slap'. Cover and let rest for 30 minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides, lift and slap. Let rise for 2 hours or until it doubles in size.
      Timer Available:Main Rise (2:00:00)
    4. 4
      Divide and pre-shape: Sprinkle flour on work surface. Fold the dough so it's easier to cut. Cut in 6 equal parts. Beautiful bubbles! For each piece, pat down slightly and fold in half. Now fold in half widthwise. Seal the edge well - this is not the final shape. Next, fold lengthwise, then fold widthwise again. Cover and let rest for 10 minutes.
      Timer Available:Rest After Pre-shape (10:00)
    5. 5
      Final shape and coat with seeds: Carefully flatten each piece. Roll and press down with your fingers. Seal the edge. Brush the baguette with water. Roll in seeds (I used black sesame). Use folded parchment paper to keep the baguettes from touching. Adjust if necessary. Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    6. 6
      Score and prepare: Score the bread with a sharp blade or knife - just two diagonal cuts. Splash with water.
    7. 7
      Bake: Cover with another tray. Bake at 450°F (230°C) for 20 minutes. Remove the top tray and bake for 10 more minutes at 390°F (200°C).
      450°F (230°C) then 390°F (200°C)
      Timer Available:Baking Time (30:00)
    8. 8
      Cool and enjoy: Perfection! Let's hear them sing! The crust is amazing! So fluffy inside - just what I wanted!

    • The double-folding technique (lengthwise then widthwise) creates incredible structure and beautiful shape
    • Use folded parchment paper as dividers to prevent baguettes from sticking together during final rise
    • Black sesame seeds create a stunning dark coating, but any seeds work beautifully
    • Just two diagonal cuts are enough for proper scoring on mini baguettes
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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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