Crusty Mini Baguettes: A Taste of France in Your Kitchen

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Crusty Mini Baguettes: A Taste of France in Your Kitchen

Ingredients

For 8 mini baguettes:

  • 2 1/2 cups (320 g / 11.3 oz) bread flour
  • 3/4 cup + 2 tbsp (210 ml) water
  • 1 tsp (3 g) brewer’s yeast or 1/2 tsp (2 g) dry yeast
  • 1 tsp (5 g) sugar
  • 1 tsp (5 g) salt

Detailed Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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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