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    Whole Wheat Mini Baguettes

    Whole Wheat Mini Baguettes

    Crispy crust, soft inside - this bread is amazing!

    Crispy crust, soft inside - this bread is amazing! I don't buy bread anymore because I can make these perfect whole wheat mini baguettes at home. The combination of bread flour and whole wheat flour creates an incredible aroma that takes these mini baguettes to another level.

    Using the simple "lift and slap" technique, this no-knead recipe creates beautiful bubbles and develops perfect texture. The whole wheat flour adds depth of flavor and nutritional value while maintaining the classic baguette characteristics - crispy exterior and wonderfully soft interior. Watch the video below to see the exact shaping technique for these mini baguettes.

    Follow along to see how to shape these beautiful whole wheat mini baguettes!

    Ingredients

    • 220 ml Water(1 cup)
    • 4 g Fresh yeast(1 tsp, or 2g dry yeast (½ tsp))
    • 4 g Sugar(1 tsp, optional)
    • 220 g Bread flour(1 ½ cups)
    • 100 g Whole wheat flour(¾ cup, plus extra for dusting)
    • 6 g Salt(1 tsp)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine 220ml (1 cup) water, 4g (1 tsp) fresh yeast, and optional 4g (1 tsp) sugar. Mix until dissolved. Add 220g (1½ cups) bread flour, 100g (¾ cup) whole wheat flour, and 6g (1 tsp) salt. Mix until there's no more dry flour visible. No kneading needed.
    2. 2
      First rest: Cover and let rest for 30 minutes at room temperature.
      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 each to the center. Lift the dough and slap it back into the bowl using the "lift and slap" technique.
    4. 4
      Second rest: Cover and let rest for another 30 minutes.
      Timer Available:Second Rest (30:00)
    5. 5
      Second stretch and fold: Repeat the stretching and folding. Lift and slap again. Then let rise for 2 hours or until the dough doubles in size.
      Timer Available:Bulk Rise (2:00:00)
    6. 6
      Pre-shape the baguettes: Sprinkle flour on your work surface. Fold the dough so it's easier to cut into 6 equal parts. Form each piece into an elongated shape. Slightly flatten, fold in half lengthwise, then fold in half widthwise. Seal the edge well. Let rest for 10 minutes.
      Timer Available:Bench Rest (10:00)
    7. 7
      Final shaping: Carefully flatten each piece, roll and press down with your fingers. Seal the edge. Roll the ends to make them pointy for classic mini baguette shape. Place on a baking tray, using folded baking paper to keep them separated.
    8. 8
      Final rise: Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Proof (30:00)
    9. 9
      Prepare for baking: Lightly sprinkle flour over the breads and smooth it with your hand. Score the bread with a sharp blade or knife. Sprinkle a little water around the breads and cover with another tray.
    10. 10
      Bake: Bake at 450°F (230°C) for 20 minutes covered. Remove the top tray and bake for 10 more minutes at 390°F (200°C) until golden and crispy.
      450°F (230°C), then 390°F (200°C)
      Timer Available:Baking Time (30:00)
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    They sing! So soft inside and the aroma is amazing! The whole wheat flour takes it to another level, adding depth and nuttiness to these beautiful mini baguettes. Perfect with the customary bread and butter - so good!

    Watch the Video Tutorial

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

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