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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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/crusty-mini-baguettes-recipe/