Description
Crusty Mini Baguettes are golden, crispy loaves with a chewy interior, offering all the charm of a French bakery in a smaller, quicker-to-bake version—perfect for sandwiches, soups, or snacking.
Ingredients
- 3 1/4 cups bread flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tsp sugar or honey
- 1 1/2 tsp salt
- 1 tbsp olive oil (optional)
- Cornmeal or flour for dusting
Instructions
- In a small bowl, dissolve yeast and sugar in warm water. Let sit 5–10 minutes until foamy.
- In a large bowl, combine flour and salt. Add yeast mixture and olive oil (if using). Stir until a shaggy dough forms.
- Knead dough on a floured surface for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Punch down dough and divide into 4–6 equal pieces. Flatten each into a rectangle, roll tightly, pinch the seam, and taper ends to shape mini baguettes.
- Place loaves on a parchment-lined or cornmeal-dusted baking sheet. Cover loosely and let rise 30 minutes.
- Preheat oven to 450°F (230°C) with a pan of water on the bottom rack to create steam.
- Slash tops of loaves with a sharp knife. Bake for 15–20 minutes until golden brown and crusty.
- Cool on a wire rack before slicing.
Notes
- Add herbs or whole wheat flour to the dough for extra flavor.
- Use a baking stone for an even crisper crust.
- Freeze baked baguettes and reheat in the oven to restore freshness.
- Shape dough tightly and use steam for the best crust.
Nutrition
- Serving Size: 1 mini baguette
- Calories: 180
- Sugar: 1g
- Sodium: 290mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
