Activate the yeast

• In a large bowl, combine the warm water, yeast and honey.
• Stir until the yeast dissolves.

Mix the dough

• Add the flour, salt and olive oil to the yeast mixture.
• Mix until a sticky dough forms.

First rise

• Cover the bowl and let the dough rise at room temperature until doubled in size.

Divide the dough

• Lightly flour your work surface.
• Transfer the risen dough and divide it into pieces of about 50 g each.

Shape the mini baguettes

• Shape each piece into a small baguette.
• Place them on a baguette pan or baking sheet.

Second rise

• Cover and let the mini baguettes rise until slightly puffy.

Prepare for baking

• Preheat the oven to 220 °C.
• Lightly spray the baguettes with water and dust with a little flour for a rustic look.

Bake

• Bake the mini baguettes until golden brown.

Cool

• Remove from the oven and let cool slightly before slicing.