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image of two hands holding two mini baguettes

Chestnut Fig Sourdough Baguettes

These mini Chestnut Fig Sourdough Baguettes are the cutest baguettes for a cute lunch. Dotted with chopped roasted chestnuts and dried figs, this is the perfect bread for cheese and other toppings.
Prep Time 1 d 11 hrs
Cook Time 22 mins
Total Time 1 d 11 hrs 22 mins
Course Appetizer, Breakfast, Lunch, Side Dish, Snack
Cuisine American, French, Healthy, Vegan
Servings 4 mini baguettes
Calories 512 kcal


  • Sheet pan or hearthstone
  • Shallow pan for the bottom of the oven


for the levain

  • 20 g mature sourdough starter
  • 50 g water
  • 70 g bread flour

for the dough

  • 250 g warm water
  • 250 g bread flour
  • 55 g whole wheat flour
  • 75 g all-purpose flour
  • 20 g honey
  • 6 g salt

to prep the add-ins

  • 90 g finely chopped dried figs
  • 60 g finely chopped roasted chestnut meat
  • 140 g boiling water


The night before

  • Stir all the levain ingredients with a fork until thoroughly combined. Gently cover and let rise overnight at room temperature (8-12 hours).

The next morning

  • If your levain is already peaking, let it hang out in the fridge until the next step. To make the dough, mix the warm water, bread flour, whole wheat flour, and all-purpose flour at medium speed in a stand mixer with a dough hook for 5 minutes or thoroughly combine by hand. Cover and let sit for 30 minutes.
  • Add all of the levain and mix at medium speed for 7 minutes or thoroughly combined by hand.
  • Cover and let sit for 30 minutes. In the meantime, put the chopped dried figs and chopped chestnut meat into a small bowl. Add the boiling water and let sit for 2 minutes. Drain the water and let the add-ins wait until the next step.
  • Add the add-ins, honey, and salt to the dough. Mix at medium speed until the dough becomes a ball again (you may have to remove it once from the hook after mixing for a few minutes and then mix again) or by hand until fully combined. Cover and let the dough rest for 10 minutes.
  • Lightly flour a surface and dump the dough onto it. Fold four corners of the dough in until a square is formed, then flip it over and place into a clean container or bowl. Cover and let sit for 30 minutes.
  • Stretch and fold the dough after 1 hour.
  • Repeat twice, an hour between each stretch and fold. Then let the dough bulk rise for 4 hours or until slightly puffy and risen about 1.75x the original size. Cover and place the container in the fridge overnight (12-16 hours).

In the morning

  • 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!


You can proof the baguettes between linen or a kitchen towel as they are traditionally proofed for a more even shape.
This recipe can be made as 4 mini baguettes as I describe, or as 2 larger baguettes, or 1 long baguette.
If you’re having trouble with shaping, there are many baguette shaping videos online, and even mini baguette shaping videos.
These can be baked on a hearthstone, and that will produce the crispiest crust with steam.