Description
Learn how to make crusty mini baguettes at home with this easy French bread recipe. Perfectly golden with a chewy interior and a crisp crust, these mini baguettes are ideal for impressing your guests or enjoying a fresh, homemade bread experience. Made with simple ingredients and straightforward steps, you’ll be baking artisan-quality baguettes in no time.
Ingredients
Scale
Dough Ingredients
- 3 cups All-Purpose Flour (Substitution: Use bread flour for a chewier texture)
- 1 teaspoon Salt
- 1 tablespoon Sugar (Feeds the yeast and adds a hint of sweetness)
- 2 teaspoons Active Dry Yeast (Ensure yeast is fresh for effective leavening)
- 1.5 cups Warm Water (Temperature should be about 110°F / 43°C)
- 2 tablespoons Olive Oil (Substitution: Replace with melted butter for a richer flavor)
Optional Topping
- 1 large Egg (Optional: Brush tops with milk or melted coconut oil for an egg-free wash)
Instructions
- Activate the yeast: In a small bowl, combine the warm water and sugar, then sprinkle the active dry yeast on top. Let it sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix the dough: In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and olive oil. Stir until the ingredients form a sticky dough.
- Knead the dough: Transfer the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. You may add small amounts of flour if the dough is too sticky.
- First rise: Place the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape the mini baguettes: Punch down the risen dough and divide it into 6 equal portions. Shape each portion into a small baguette by gently rolling it into a long oval shape.
- Second rise: Place the shaped mini baguettes on a baking sheet lined with parchment paper. Cover them loosely and let them rise for another 30 minutes until puffy.
- Prepare for baking: Preheat your oven to 450°F (232°C) with a baking stone or an inverted baking sheet inside for heat retention. Optionally, brush the tops of the mini baguettes with beaten egg, milk, or melted coconut oil for a glossy finish.
- Score the bread: With a sharp knife or bread lame, make 3-4 diagonal cuts on the top of each baguette to help control the expansion during baking.
- Bake the baguettes: Place a tray with hot water at the bottom of the oven to create steam. Bake the mini baguettes on the preheated surface for 15-18 minutes until golden brown and crusty.
- Cool and serve: Remove the baguettes from the oven and transfer them to a wire rack to cool completely before slicing and serving.
Notes
- Use bread flour instead of all-purpose flour if you prefer a chewier texture.
- Ensure your yeast is fresh for the dough to rise properly.
- Warm water temperature is crucial for activating yeast; too hot can kill it, too cold will delay activation.
- Brushing with egg wash or alternatives adds a beautiful golden shine to the crust.
- Creating steam in the oven helps develop a crispier crust.
- Allow bread to cool fully before slicing to maintain the bread’s texture.
