Description
This Crispy and Chewy Mini Baguette recipe yields 4 to 6 delightful small baguettes perfect for any occasion. These homemade mini baguettes boast a crisp crust with a chewy interior, enhanced by optional herbs and seeds for extra flavor. With simple ingredients and straightforward steps, you’ll enjoy fresh bakery-style bread right from your oven.
Ingredients
Scale
Dry Ingredients
- 3 ½ cups (420g) bread flour
- 1 ½ teaspoons salt
- 1 ¼ teaspoons active dry yeast (or instant yeast)
- 1 teaspoon sugar (optional)
Wet Ingredients
- 1 ¼ cups (295 ml) warm water (105°F / 40°C)
Optional Toppings
- Herbs such as rosemary, thyme, or oregano
- Seeds like poppy, sesame, or flax
Instructions
- Activate Yeast. If using active dry yeast, dissolve it in warm water with a pinch of sugar and let it sit for 5 to 10 minutes until it becomes foamy. This step can be skipped if using instant yeast.
- Mix Dough. In a large bowl, combine the bread flour and salt. Then add the yeast mixture or warm water directly and stir until a rough dough begins to form.
- Knead Dough. Transfer the dough to a floured surface and knead for 8 to 10 minutes by hand or 5 to 6 minutes using a stand mixer with a dough hook, until the dough becomes smooth and elastic.
- First Rise. Shape the dough into a ball and place it in an oiled bowl. Cover with a clean towel or plastic wrap and let it rise in a warm spot for 1 to 1.5 hours, until it has doubled in size.
- Divide and Rest. Punch down the risen dough and divide it into 4 to 6 equal pieces. Shape each piece into a loose oval and let them rest for 10 to 15 minutes.
- Shape Baguettes. Roll each oval into a cylinder about 6 to 8 inches long. Place each shaped baguette seam-side down on a baking sheet lined with parchment paper.
- Proof Baguettes. Cover the shaped baguettes and let them proof for 30 to 45 minutes. Meanwhile, preheat your oven to 450°F (230°C) and place a steam pan at the bottom of the oven.
- Score Bread. Use a bread lame or sharp razor to make 2 to 3 diagonal slashes on the top of each baguette. This allows steam to escape and gives the bread its traditional look.
- Bake with Steam. Add hot water to the steam pan or spray the oven walls to create steam, then bake the baguettes for 18 to 22 minutes until they turn golden brown and crispy.
- Cool and Serve. Transfer the baked mini baguettes to a wire rack and let them cool for at least 15 minutes before slicing and serving.
Notes
- Using a steam pan or spraying the oven helps achieve a crispy crust.
- You can add herbs or seeds to the dough or sprinkle them on top before baking for extra flavor and texture.
- Make sure water temperature is around 105°F (40°C) to properly activate the yeast without killing it.
- Allow the bread to cool completely to avoid a gummy texture when slicing.
- These mini baguettes freeze well—freeze after baking and thaw at room temperature before reheating.
