Step 1: Mix the Dough

In a large mixing bowl, combine the lukewarm water, instant yeast, and the optional sugar. Stir briefly so the yeast is evenly distributed. Add the flour and salt, then mix with a wooden spoon or sturdy spatula until a rough, slightly sticky dough forms and no dry flour remains. Do not worry if it looks shaggy at this stage. Kneading will transform it.

Step 2: Knead the Dough

Turn the dough out onto a lightly floured work surface and knead for about 8 to 10 minutes. Push the dough away from you with the heel of your hand, fold it back over itself, give it a quarter turn, and repeat. You will feel it change from sticky and rough to smooth, elastic, and slightly tacky.

If the dough sticks excessively, dust your hands and the surface with a small amount of flour, but resist the urge to add too much. If you would rather skip the arm workout, a stand mixer fitted with a dough hook can knead the dough on low to medium speed in about 5 to 7 minutes.

Step 3: Let the Dough Rise (First Rise)

Place the dough in a lightly greased bowl and turn it once so the surface is coated in a thin film of oil. Cover the bowl with plastic wrap or a clean kitchen towel and set it in a warm, draft-free spot. Let the dough rise for 60 to 90 minutes, or until it has roughly doubled in size.

A good warm spot could be an oven that is turned off with the light on, a spot near (but not on) a warm appliance, or simply a sunny corner of the kitchen. If your kitchen is cool, the rise may take closer to the full 90 minutes or slightly longer.

Step 4: Divide the Dough

Gently transfer the risen dough to a lightly floured surface. Press it down softly to release some of the larger air bubbles. Divide the dough into four equal portions. A kitchen scale makes this easy, but you can also cut it in half and then in half again by eye.

Shape each portion into a loose rectangle, cover the pieces, and let them rest for about 10 minutes. This short rest relaxes the gluten, which makes the dough far easier to shape without it springing back.

Step 5: Shape the Mini Baguettes

Work with one piece at a time and keep the others covered so they do not dry out.

1. Gently flatten the dough into a rectangle.
2. Fold the top edge toward the center and press to seal.
3. Fold the bottom edge toward the center and press again.
4. Fold the dough in half lengthwise and pinch the seam firmly closed.
5. Roll the piece gently with your palms, working from the center outward, to form a narrow baguette about 8 to 10 inches (20 to 25 cm) long. Taper the ends slightly for the traditional pointed look.
6. Place each baguette seam-side down on a parchment-lined baking sheet, leaving space between the loaves so they can expand.

The folding technique builds surface tension, which helps the loaves hold their shape and rise upward rather than spreading flat. Pinching the seam firmly keeps it from opening unpredictably in the oven.

Step 6: Second Rise and Oven Preheat

Cover the shaped baguettes loosely with a clean kitchen towel and let them rise for 30 to 45 minutes, until they look puffy and feel light to the touch. While they rest, preheat your oven to 450°F (230°C).

If you plan to create steam, place an empty, sturdy metal baking tray on a lower oven rack while the oven preheats. Do not use glass or ceramic for this, as hot water hitting a very hot glass dish can cause it to shatter.

Step 7: Score the Baguettes

Using a very sharp knife or a bread lame, make two or three shallow diagonal slashes along the top of each baguette. Keep the cuts shallow, about a quarter of an inch deep, and slightly overlapping. Use a confident, quick motion and hold the blade at a low angle. These cuts give the loaves a controlled place to expand, which creates the signature open, ear-like edges you see on bakery baguettes.

Step 8: Create Steam and Bake

Carefully place the baking sheet in the preheated oven. For a crispier crust, pour about ½ cup (120 ml) of hot water into the preheated metal tray on the lower rack. Keep your hands and face well away from the escaping steam, and close the oven door immediately to trap the moisture.

Bake for about 18 to 23 minutes, until the baguettes are deep golden brown and crisp. Ovens vary, so start checking at 18 minutes. Once the oven has cooled enough to do so safely, carefully remove the steam tray.

Step 9: Cool and Serve

Transfer the baked baguettes to a wire rack and let them cool for at least 20 to 30 minutes before slicing. This waiting period is hard, but it matters. The crust becomes crisper as the loaves cool, and the inside finishes setting. Cutting too early can leave you with a gummy, steamy crumb.