Crusty Mini Baguettes: A Taste of France in Your Kitchen

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Why You’ll Love This Recipe

  1. Authentic Flavor : Achieve that classic French bakery taste with just a few simple ingredients.
  2. Perfect Size : Mini baguettes are ideal for individual servings or smaller gatherings.
  3. Versatile : Use them for sandwiches, bruschetta, cheese pairings, or as dinner rolls.
  4. Beginner-Friendly : No fancy equipment needed—just patience and a little love.
  5. Impressive Results : These crusty beauties look and taste like they came from a Parisian bakery.

Ingredients You’ll Need

Makes 4–6 mini baguettes

For the Dough:

  • 3 cups all-purpose flour (plus extra for dusting)
  • 1 cup warm water (about 110°F/43°C)
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tbsp olive oil (optional, for added softness)

For the Crust:

  • 1/2 cup water (for steam in the oven)
  • Cornmeal , for sprinkling on the baking sheet

Step-by-Step Instructions

Step 1: Activate the Yeast

  1. In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes , or until the mixture becomes frothy. This means the yeast is active and ready to use.

Step 2: Make the Dough

  1. In a large mixing bowl, whisk together the flour and salt.
  2. Add the activated yeast mixture and olive oil (if using). Stir until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes , or until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low speed for 5–7 minutes.

Step 3: First Rise

  1. Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it to coat all sides. Cover with a clean kitchen towel or plastic wrap.
  2. Let the dough rise in a warm, draft-free area for 1–1.5 hours , or until doubled in size.

Step 4: Shape the Mini Baguettes

  1. Punch down the risen dough to release air bubbles. Turn it out onto a lightly floured surface.
  2. Divide the dough into 4–6 equal portions, depending on how large you’d like your mini baguettes.
  3. Shape each portion into a baguette by rolling it into a log, tapering the ends slightly. Place the shaped baguettes on a baking sheet sprinkled with cornmeal, leaving space between each for expansion.

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