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The Almost No-Knead Mini Baguette by King Arthur Baking

The Almost No-Knead Mini Baguette by King Arthur Baking



3 cups (680g) lukewarm water

8 cups (964g) King Arthur Unbleached All-Purpose Flour

1 tablespoon (18g) salt

1 tablespoon instant yeast


Find a large (6-quart) bowl or bucket, for dough storage in the fridge. Lightly grease the bowl or bucket.

Place the water directly into the bowl or other large container.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the dry ingredients to the water, and stir to combine. Mix until there are no dry spots; the texture of the dough should be fairly soft.

Knead the dough gently for a few minutes, by hand; it'll be very sticky. Or knead for 1 or 2 minutes in a stand mixer. Cover the container, and let the dough rest at room temperature for 2 hours.

Refrigerate overnight, or for up to 7 days.

To bake bread: Scoop out about scant 2 pounds of dough (about 30 oz.). Place on a greased work surface.

Divide the dough into 5 equal pieces and shape each piece of dough into a rough, slightly flattened oval.

Fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten slightly, and fold lengthwise and seal again.

With the seam side down, cup your fingers and gently roll the of dough into an 8" log.

Lightly grease and flour the cavities of the Emile Henry Mini Baguette Baker. Place the logs seam-side down onto the pan. Cover them with lightly greased plastic wrap, and allow the loaves to rise till very puffy, about 1 1/2 hours. Towards the end of the rising time, preheat your oven to 450°F.

Slash the baguette three or four times on the diagonal.

Put the lid on and bake until a very deep golden brown, 25 to 30 minutes. Remove from the oven and cool on a rack.