Mini Baguette
- usuallybaking
- Jan 31, 2025
- 2 min read
Updated: Feb 20, 2025
We visited Vietnam last year and it was soooo great. We tried their delicacies and what stuck with us was Banh-mi and Vietnamese Spring Rolls.
Baked this Baguette to further attempt the Banh-mi sandwich. It was such a fun way of reminiscing old memories and enjoying good home baked food.
So, here you go- Try out this super easy beginner friendly and NO-KNEAD Baguette Recipe:
Ingredients:
1 1/4 cup Bread Flour
105ml luke warm water
0.5 tsp dry yeast
0.5 tsp sugar
0.5 tsp salt
1 tbsp oil
Procedure:
In a bowl of luke warm water, add your yeast and sugar- stir and let it sit for 10-15 minutes.
Put flour in a big bowl, add salt.
Measure out the oil separately.
Now to the flour bowl, add in the yeast mixture followed by oil. Mix this into a shaggy dough. Cover and let this sit for 30 mins
Wet your hands and do a round of stretch and fold and let the dough rest for 30 mins.
Do 3 rounds of coil folds 30 mins apart.
At the end of last coil fold, cover and bench proof for 1.5 hrs ( it’s around 29 C room temp) so it might be lesser or more as per your room temp (go by the look of your dough)
Preheat oven at 230 C with a cast iron pan + lid for 30 mins ( plan as per end of bench proof time)
Take out the dough onto a dusted counter. Make a log out of it and cut into 2 equal pieces. Shape into rough rounds and cover with a kitchen cloth. Rest for 10 mins.
Shape into baguettes (refer reel). Cover and rest for 10 mins.
Once the oven is preheated, sprinkle rice flour and score the baguettes, transfer into cast iron pan.
Throw some ice cubes and cover it ( helps with oven spring)
Bake for 15 mins with lid on, take the lid off and baker for 10 more mins (it will be develop a light golden color).
Transfer to a cooling rack wrapped in a kitchen towel.
Baguettes Do leave a comment, if you try out this recipe and tag us on Instagram at @usuallybaking
You can also reach us out at usuallybaking@gmail.com
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