Crusty Mini Baguettes Recipe

Introduction

Crusty mini baguettes are a perfect treat for any meal, offering a crunchy exterior and soft, airy inside. This simple recipe lets you enjoy fresh, homemade bread without fuss.

Ingredients

• 3 ½ cups all-purpose flour
• 2 ¼ tsp active dry yeast (1 packet)
• 1 ¼ cups warm water (about 110°F)
• 1 ½ tsp salt

Instructions

1. Step 1: In a large bowl, combine the flour, yeast, and salt. Gradually add warm water while stirring until the dough comes together.
2. Step 2: Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic.
3. Step 3: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 1 ½ hours, until doubled in size.
4. Step 4: Preheat your oven to 450°F (230°C). Punch down the dough and divide it into small portions, shaping each into a mini baguette.
5. Step 5: Place the mini baguettes on a baking sheet lined with parchment paper. Make shallow diagonal slashes on top with a sharp knife.
6. Step 6: Bake for 15–20 minutes, or until the crust is golden brown and crisp. Let cool on a wire rack before serving.

Tips & Variations

• For a richer flavor, replace half the water with milk or add a tablespoon of olive oil to the dough.
• Sprinkle seeds like sesame or poppy on top before baking for added texture and taste.
• Use bread flour instead of all-purpose flour for a chewier texture and better crust.

Storage

Store cooled mini baguettes in a paper bag at room temperature for up to 2 days to maintain crispness. For longer storage, freeze them in an airtight bag for up to 1 month. Reheat in a hot oven for 5–7 minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use the same amount but mix it directly with the flour without proofing in water first.

How do I know when the bread is fully baked?

The baguettes should have a deep golden crust and sound hollow when tapped on the bottom. Using a digital thermometer, the internal temperature should be around 200°F (93°C).

Crusty Mini Baguettes Recipe

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★★★★★

4.6 from 85 reviews

Crisp on the outside and soft on the inside, these Crusty Mini Baguettes are perfect for any meal or snack. Made with just a few simple ingredients, these miniature French-style breads deliver a delightful crunch and light crumb, ideal for sandwiches or serving alongside soups and salads.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 10 minutes
• Yield: 6 mini baguettes 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Ingredients

• 3 ½ cups (420g) all-purpose flour
• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 ½ cups (360ml) warm water (about 110°F/43°C)
• 1 ½ teaspoons salt

Instructions

1. Activate the yeast: In a small bowl, combine the warm water and yeast. Stir gently and let sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.
2. Prepare the dough: In a large mixing bowl, combine the flour and salt. Gradually pour in the yeast mixture while stirring with a wooden spoon or dough hook until a rough dough forms.
3. Knead the dough: Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 7 minutes.
4. First rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
5. Shape the mini baguettes: Punch down the risen dough and divide it into 6 equal portions. Shape each portion into a small baguette by elongating the dough with gently tapered ends.
6. Second rise: Place the mini baguettes on a baking sheet lined with parchment paper or a lightly floured couche. Cover loosely with a towel and allow them to rise for another 30-45 minutes until puffy.
7. Preheat the oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a baking stone or inverted baking sheet in the oven to heat. Also, place a shallow pan on the bottom rack for steam.
8. Score the baguettes: Using a sharp knife or bread lame, make 3-4 diagonal slashes on each mini baguette to allow steam to escape and encourage proper expansion.
9. Bake with steam: Place the baguettes on the hot baking stone or tray. Pour a cup of boiling water into the shallow pan at the bottom of the oven to create steam. Bake for 15-20 minutes until the crust is golden brown and crisp.
10. Cool: Transfer the breads to a wire rack and let them cool completely before slicing to maintain their airy texture and crusty exterior.

Notes

• Ensure water is not too hot when activating yeast to avoid killing it.
• Creating steam in the oven is crucial for developing a crusty exterior.
• If you don’t have a baking stone, an inverted baking sheet works well.
• Allow bread to cool before slicing to prevent a gummy texture.
• Store leftover baguettes in a paper bag to keep crust crisp; avoid plastic bags which soften the crust.

Keywords: mini baguette, crusty bread, French bread, homemade bread, baking bread, simple bread recipe