Hi Lisa, you can generally reduce recipes to a certain point, but if you go too small, mixing and kneading can actually be a bit more challenging (especially if you're using a mixer). Also, I appreciate the opportunity that larger recipes like this offer in terms of storing some baked bread in the freezer, or even refrigerating part of the dough to make another fresh baguette or two the next day. So, if you'd like to reduce a larger bread recipe, I would start by dividing it in half. The easiest and most accurate way to do this is by multiplying the weight of each ingredient by .50. If you'd like to save some of this baguette dough for the next day, I would refrigerate when it's time to divide the dough. The next day, form the dough into loose disk shapes and allow these to rest on a floured surface, covered with sprayed plastic wrap, for about an hour. This will allow the dough to come closer to room temperaure before the final shape and rise. 

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