Remove the dough from the fridge and let rest in its container for an hour at room temperature.
On a lightly floured surface, shape the dough into a boule and let rest for 10 minutes.
Line a sheet pan with parchment paper. Cut the dough into four sections.
Take one portion of the dough and face the point away from you.
With lightly floured fingertips, press the dough to flatten it slightly.
Pull the pointed part in towards you to the center of the dough. Press it down with the heel of your hand from right to left.
Flip the dough around, then pull the wide edge in towards the center of the dough. Press it down with the heel of your hand from right to left.
Flip the dough around, then pull the last edge of dough up and over, then press it down with the heel of your hand from right to left, closing off the seam. You can use your fingers to seal the seam as well if necessary.
On a flourless surface, place the mini baguette seam-side down.
Gently roll the baguette back and forth, lengthening the dough and tapering the ends. Then flour the surface of the shaped baguette.
Place the mini baguette on the prepared pan. Repeat with the other three sections of dough.
Lightly cover and proof for 1.5 hours, preheating the oven to 450F in the meantime. The oven should contain a shallow pan of water on the bottom rack, so the oven fills with steam during the preheat. There should be a rack set in the middle as well.
Score the baguettes diagonally about three times on each one. Bake the baguettes for 22 minutes, reducing the temperature to 400F halfway through. Let cool for two hours to let the crumb set before slicing, or just eat them warm despite the crumb and enjoy!