Crusty Mini Baguettes: A Taste of France in Your Kitchen

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Table of Contents

For 8 mini baguettes:

Begin by combining the bread flour, yeast, sugar, and salt in a large mixing bowl. If using dry yeast, ensure it’s not in direct contact with the salt, as salt can inhibit yeast activity. Whisk these dry ingredients together to ensure even distribution.
Gradually add the water to the dry ingredients, mixing as you go. You may need to adjust the amount of water slightly depending on the humidity and the exact protein content of your flour. The goal is to form a shaggy dough that comes together but isn’t too sticky.
Turn the dough out onto a clean, lightly floured surface and begin kneading. This step is crucial for developing the gluten structure that gives baguettes their characteristic chewy texture. Knead for about 10 minutes until the dough becomes smooth and elastic. To test if it’s ready, gently press your finger into the dough – it should spring back slowly.

Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour. The ideal temperature for rising is around 75°F to 80°F (24°C to 27°C). The dough should roughly double in size.
After the first rise, gently punch down the dough to release the gas bubbles that have formed. This helps to redistribute the yeast and sugar, leading to a more even second rise.
Divide the dough into 8 equal portions. You can use a scale for precision, but eyeballing it works too. Each portion should be about 65-70 grams.

Shape each portion into a mini baguette. To do this, flatten the dough slightly, then fold it lengthwise and pinch the seam to seal. Roll gently with your hands to elongate the dough, tapering the ends slightly for that classic baguette shape.
Place the shaped mini baguettes on a baking sheet lined with parchment paper. Leave enough space between each baguette for them to expand. Cover the baguettes loosely with a clean kitchen towel or lightly oiled plastic wrap and let them rise for another 30 minutes.
While the baguettes are in their final rise, preheat your oven to 425°F (220°C). If you have a baking stone, place it in the oven now to heat up. Also, place an empty baking pan on the bottom rack of the oven – we’ll use this to create steam later.

Just before baking, use a sharp knife or a bread lame to score the tops of the baguettes. Make 3-4 diagonal slashes across each baguette. These cuts allow the bread to expand properly during baking and create that classic baguette appearance.
Slide the baking sheet with the baguettes into the preheated oven. Quickly pour about 1 cup of hot water into the empty baking pan at the bottom of the oven and close the door immediately. This creates steam, which helps develop a crispy crust.
Bake for 15-20 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom. The exact baking time may vary depending on your oven, so keep an eye on them after the 15-minute mark.

Once baked, transfer the mini baguettes to a wire rack to cool. This allows air to circulate around the bread, preventing the bottom from becoming soggy.

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These Crusty Mini Baguettes are versatile and can be enjoyed in numerous ways:

As is: Enjoy them fresh out of the oven (after cooling slightly) with a spread of butter or olive oil.

With soup: They’re perfect for dipping into your favorite soup or stew.
For sandwiches: Slice them lengthwise to make delightful mini sandwiches.
As a side: Serve alongside a cheese board or with a main course like pasta or salad.

Per mini baguette (approximate values):

Please note that these are estimates and may vary based on specific ingredients and portion sizes.

Use bread flour: Its higher protein content helps develop the gluten structure necessary for that chewy baguette texture.
Temperature matters: Use lukewarm water (about 100°F or 38°C) to activate the yeast properly.
Don’t rush the rise: Allowing proper time for fermentation develops flavor and texture.

Create steam: The steam in the oven is crucial for achieving that crispy crust. If you don’t want to use the water pan method, you can mist the oven with a spray bottle when you put the bread in.
Experiment with flours: Try substituting a portion of the bread flour with whole wheat or rye for different flavors and textures.
Make ahead: You can prepare the dough the night before and let it rise slowly in the refrigerator. This slow fermentation can enhance flavor.

Storage: These baguettes are best enjoyed fresh, but can be stored in a paper bag at room temperature for a day. To refresh, sprinkle with water and heat in a 350°F (175°C) oven for a few minutes.