Sort ingredients
crabillj
QR Code
Listen
Pdf
Combine the warm water, yeast, and sugar. Let sit for 5 minutes.
Add the flour, add the salt, and mix until combined. The dough should be loose and shaggy.
Cover with a dish towel and place on a heating pad set to low. Check after about 1 hour, or until doubled in size.
If making a second batch, start it about 20 minutes after the first batch and repeat the same process.
Turn the dough onto a well-floured surface and divide into 4 equal pieces (about 230 g each).
Gently twist into 10-inch (25 cm) mini baguettes.
Lightly dust parchment paper with flour. Place the baguettes on the parchment and cover while the oven preheats.
Preheat oven to 465°F (240°C) with the rack in the middle.
Par-bake for 12 minutes, until the baguettes have a firm but pale blond crust.
Let the par-baked baguettes cool completely on a wire rack.
Wrap each baguette tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months.
Preheat oven to 425°F (220°C) with the rack in the middle.
Unwrap the frozen baguette completely. Do not thaw.
Place it directly on the middle oven rack and bake for 12 minutes, until golden and crusty.
Let cool about 5 minutes, then tear into that hot baguette and enjoy.