Crusty Mini Baguettes 🥖✨
Petite, golden, and crisp on the outside with a soft, airy interior—just like a Parisian bakery! Perfect for soups, sandwiches, or solo snacking.
Prep Time: 20 mins (+ 2 hrs rising) | Cook Time: 15-20 mins | Total Time: ~3 hrs
Makes: 4-6 mini baguettes
Ingredients
- 3 cups (360g) bread flour (or all-purpose flour + 1 tbsp vital wheat gluten)
- 1¼ tsp salt
- 1 tsp instant yeast (or active dry yeast, proofed)
- 1¼ cups (300ml) warm water (105-110°F / 40-43°C)
- Cornmeal or flour for dusting
(Optional: 1 tbsp honey or sugar for a hint of sweetness)
Instructions
1. Mix & Knead:
- In a large bowl, whisk flour, salt, and yeast.
- Add warm water (and honey, if using), stirring until a shaggy dough forms.
- Knead by hand (10 mins) or with a stand mixer (5 mins) until smooth and elastic.
2. First Rise:
- Cover dough with a damp towel and let rise at room temp for 1-1.5 hrs, or until doubled.
3. Shape the Baguettes:
- Gently deflate dough and divide into 4-6 equal pieces.
- Roll each piece into a 10-12″ rope, tapering the ends.
- Place on a cornmeal-dusted baking sheet or baguette pan. Cover and rise 30-45 mins until puffy.
4. Preheat & Score:
- While dough rises, preheat oven to 475°F (245°C) with a steel/stone pan on the bottom rack.
- Score each baguette diagonally 3-4 times with a razor blade.
5. Bake with Steam:
- Pour 1 cup boiling water into the preheated pan below (creates steam for crust!).
- Bake baguettes for 15-20 mins until deep golden and hollow-sounding when tapped.
- Cool on a wire rack for 10 mins before tearing in!
Tips for Success
✔ Steam is key for a crisp crust—don’t skip the water pan!
✔ Score deeply (¼”) to control expansion.
✔ For extra shine, brush with egg wash before baking.
Serving Ideas
- 🧀 Pair with soft cheese or olive oil + balsamic.
- 🥣 Serve with soup (French onion, anyone?).
- 🥪 Make mini sandwiches with prosciutto and arugula.
These mini baguettes freeze well too—just reheat in a 350°F (175°C) oven for 5 mins! Let me know if you’d like a sourdough version. 😊