No Knead Mini Baguettes - Easy Baguette Recipe

Baguettes, but mini! A stunning crispy crust, a soft, delicious inside, what more could you ask for? These mini baguettes are no knead baguettes, so easy to make and so full of flavor. Your kitchen will be transformed into a French bakery (or boulangerie, pardonnez-moi).
Want to know how to make mini no knead baguettes? Here's what you'll need (need, not knead hehe):
• Bread flour: 2 ½ cups (320 grams)
• Water: ¾ cup (210 milliliters)
• Brewer's yeast: 1 tsp. (3 grams) or dry yeast: ½ tsp (2 grams)
• Sugar (to feed the yeast): 1 tsp.
• Salt: 1 tsp. (6 grams)
When they are done, you can eat them as they are, or just slice them and add some sandwich fillings to make an amazing panini. That's what I did and guess what, they were gone in a minute!
Make your own baguettes, you will never buy bread again!

[@Food-Language]

Baguettes, but mini! A stunning crispy crust, a soft, delicious inside, what more could you ask for? These baguettes are no-knead, the process is easy and the result is amazing!

[@isikocht1239]

Great recipe,this Baguettes Looks perfect 🥰👍🏻

[@dawnmkr9194]

Followed your recipe step by step and turned out great! Thank you! 🎉

[@Food-Language]

Great to hear! Thanks for trying the recipe ♥

[@azuraahmad975]

They look amazing!! Thanks for sharing 😊

[@Food-Language]

Thanks for watching ♥

[@sanirozfood]

Super delicious recipe😋4:45😋

[@carolworkman5912]

Looks great - can't wait to try this recipe. Where did you find/get your pans that fit together?

[@Food-Language]

I get this question a lot. I've had them forever and I can't remember where I bought them. There's no branding or it's been erased by use. But I often just use two regular pans of the same size. Here czcams.com/video/Y2o1QnuxQg0/video.html for example I used two normal pans (like those from Ikea or any kitchen store) and they work perfectly.

[@carolworkman5912]

@@Food-Language great I'll start looking for some - thank you for your response

[@suzyshah6466]

Can I use active dry yeast or instant yeast?. If yes how much?

[@Food-Language]

Yes, you can use it. Use ½ tsp. (2 grams)

[@jhc839]

Please, please, please train bakers to eliminate cling wrap as the go to item in the proofing process. A shower cap reserved for that purpose (still plastic unfortunately) will last years. My favorite - the bags used in cereal boxes. Open them up , cover the bowl and place a plate on top. The bags are also superb freezer bags, as are flour and sugar bags .

[@Food-Language]

I understand your concern, and I assure you that I use the same piece of wrap from the beginning to the end of the recipe, and then use it to wrap something else. I know it's not perfect, but at least I'm not wasting an entire roll for one recipe. This week I got some new bowls with lids, no more plastic wrap! Also the shower cap idea is genius, I will definitely get one! You can use it forever unless the dough rises too much and touches it. Thanks for the cool suggestion!

[@SooMSooM.7460]

no knead... only fold and fold and fold and fold...
Isn´t that a kind of kneading.. very misleading in my eyes..
but nice recipe!

[@fredflintstone774]

Very dry dough🤬

[@pascaledd2118]

I couldn’t agree more. Mine doesn’t look anything like the video. Very disappointing

[@Food-Language]

This recipe has been tested dozens of times, by multiple people. Some flours absorb more water, especially high protein ones. If you see that the dough is drier than in the video, just add a couple of tablespoons of water. Sometimes just a tablespoon makes a big difference. If your flour is more "thirsty" than usual, add water little by little until you get the consistency you see in the video and you'll get perfect results. This advice applies to all bread recipes, you cannot get the perfect amount that works for everyone, just the one that works for the vast majority.