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Crusty Mini Baguettes

Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 8 minutes
Servings 6 mini baguettes
Calories 180 kcal

Ingredients
  

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 packet active dry yeast 2 ¼ teaspoons
  • ¾ cup warm water about 110°F/43°C
  • 1 tablespoon olive oil
  • 1 egg optional, for egg wash

Substitutions:

  • Use bread flour for a slightly chewier texture.
  • Replace olive oil with melted butter for a richer flavor.
  • For egg-free wash brush tops with milk or melted coconut oil.

Instructions
 

Step 1: Activate the Yeast

  • In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.
  • Tip: If your mixture doesn’t foam, your yeast may be inactive. Start over with fresh yeast.

Step 2: Make the Dough

  • In a large bowl, whisk together the flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
  • Tip: Use a wooden spoon or your hands to bring the dough together.

Step 3: Knead the Dough

  • Transfer the dough to a floured surface. Knead for 8–10 minutes until smooth and elastic.
  • Tip: The dough should be soft but not sticky. Add a little flour if needed.

Step 4: First Rise

  • Place the dough in a greased bowl. Cover with a towel and let rise in a warm place for 1 hour, or until doubled in size.
  • Tip: A slightly warm oven (turned off) makes a great proofing environment.

Step 5: Shape the Baguettes

  • Punch down the dough and divide it into 4–6 equal pieces. Shape each into a mini baguette about 6 inches long. Place on a parchment-lined baking sheet.
  • Tip: Gently stretch and roll the dough for even loaves.

Step 6: Second Rise

  • Cover the shaped baguettes loosely and let them rise for 30 minutes.
  • Meanwhile, preheat the oven to 425°F (220°C).

Step 7: Add Egg Wash and Score

  • If using, beat the egg with 1 tablespoon of water and brush it over the baguettes. Use a sharp knife to score each loaf with 2–3 diagonal slashes.
  • Tip: Scoring helps control how the bread expands in the oven.

Step 8: Bake

  • Place a pan of hot water on the lower oven rack (for steam). Bake the baguettes for 15–18 minutes until golden brown and crisp.
  • Tip: Tap the bottom of a loaf—it should sound hollow when fully baked.

Step 9: Cool and Serve

  • Cool on a wire rack before serving. This allows the crust to firm up perfectly.

Notes

  • Steam for Crust: The pan of water is key to achieving that bakery-style crunch.
  • Shaping Practice: Don’t worry if they’re not perfect—each baguette has its own rustic charm.
  • For Extra Flavor: Add herbs like rosemary or thyme to the dough.
  • Mistakes to Avoid:
    • Under-kneading the dough—it won’t rise properly.
    • Skipping the second rise—this helps with lightness and oven spring.
    • Overbaking—check early and often to prevent overly hard crusts.