Crusty Mini Baguettes
Ingredients
- 3 ½ cups bread flour or all-purpose if that’s what you have
- 1 ½ cups warm water 110°F / 43°C
- 2 teaspoons salt
- 2 teaspoons sugar
- 2 ¼ teaspoons 1 packet active dry yeast
- 1 tablespoon olive oil optional, for a softer crumb
- Substitutes & Options
- Swap half the flour for whole wheat for a heartier loaf.
- Try spelt or rye flour for a rustic twist.
- Already dairy-free friendly.
- For gluten-free: use a 1:1 GF flour blend texture will differ.
Instructions
- Activate the Yeast
- In a small bowl, mix warm water, sugar, and yeast.
- Let sit 5–10 minutes, until foamy.
- Form the Dough
- In a large bowl, combine flour and salt.
- Add yeast mixture and olive oil (if using).
- Stir until dough forms, then knead 8–10 minutes until smooth and elastic.
- First Rise
- Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, until doubled.
- Shape the Mini Baguettes
- Punch down dough and divide into 6–8 equal pieces.
- Roll each into a log, about 6–8 inches long.
- Place on parchment-lined baking sheet, cover, and let rise 30 minutes.
- Prepare the Oven
- Preheat oven to 450°F (230°C).
- Place a baking pan with water on the bottom rack for steam.
- Score & Bake
- Using a sharp knife or razor, score diagonal slashes on each loaf.
- Bake 15–18 minutes, until golden and crusty.
- Cool at least 10 minutes on a wire rack before slicing.
Notes
Don’t skip the steam — it’s what gives the crust its signature crackle.
Handle gently after the first rise to preserve air pockets.
Patience pays: let them cool before cutting (hard, I know!).
🍴 Serving Suggestions
Warm with butter or garlic herb spread.
Split open for sliders or sandwiches.
Serve alongside soups, pasta, or a cheese/charcuterie board.