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Easy Crusty Mini Baguettes Recipe

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★★★★★

4.7 from 115 reviews

These Easy Crusty Mini Baguettes are perfect for home bakers looking to create authentic French-style bread with a crispy crust and soft, chewy interior. With simple ingredients and clear step-by-step instructions, you can enjoy freshly baked baguettes in just over two hours. The recipe uses a traditional yeast activation, kneading, proofing, and steam baking method to achieve a golden, crusty finish.

Ingredients

Scale

Dough Ingredients

  • 2¼ cups all-purpose flour (sifted for lighter texture; substitute bread flour for chewier baguettes)
  • 1 teaspoon fine sea salt (enhances flavor and controls yeast activity)
  • 1 teaspoon granulated sugar (feeds the yeast and helps with browning)
  • 1 packet active dry yeast (2¼ teaspoons, or 2 teaspoons instant yeast)
  • ¾ cup warm water (110°F/43°C – about the temperature of warm bathwater)
  • 1 tablespoon olive oil (adds subtle flavor; can substitute melted butter for richer taste)

For Baking

  • 1 large egg (beaten with 1 tablespoon water for shiny golden crust; or use milk for egg-free option)
  • 1 cup boiling water (for creating steam in the oven, not mixed into dough)

Instructions

  1. Activate the Yeast: In a small bowl, combine ¾ cup warm water at 110°F, 1 teaspoon sugar, and 1 packet active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy and frothy, indicating active yeast. If it doesn’t foam, your yeast is inactive and you should start over with fresh yeast.
  2. Make the Dough: In a large bowl, whisk together the sifted 2¼ cups flour and 1 teaspoon salt. Create a well in the center and pour in the activated yeast mixture along with 1 tablespoon olive oil. Stir using a wooden spoon or your hands until a shaggy dough forms and all flour is incorporated.
  3. Knead the Dough: Transfer the dough onto a lightly floured surface. Knead for 8 to 10 minutes by pushing the dough away with the heel of your hand and folding it back over itself. The dough should change from sticky and rough to smooth, elastic, and slightly tacky. Add small flour amounts only if the dough is excessively sticky.
  4. First Rise: Lightly grease a large bowl with olive oil. Place your kneaded dough inside and turn it over so it is coated lightly with oil. Cover the bowl with a kitchen towel or plastic wrap and leave it in a warm, draft-free area to rise for 1 hour or until it doubles in size.
  5. Shape the Baguettes: Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 4 to 6 equal pieces and shape each piece into a mini baguette about 6 inches long by flattening into a rectangle, rolling tightly from the long edge, pinching the seam, then rolling gently to taper the ends. Place the shaped baguettes on a parchment-lined baking sheet spaced about 2 inches apart.
  6. Second Rise: Loosely cover the shaped mini baguettes with a towel and allow them to rise for 30 minutes until puffy and nearly doubled. During this time, preheat your oven to 425°F (220°C) and place an empty shallow pan on the bottom oven rack. Also, bring water to a boil for steam.
  7. Egg Wash and Score: Beat 1 large egg with 1 tablespoon of water. Gently brush the egg wash over each baguette to give a shiny golden crust. Using a very sharp knife or bread lame, make 2-3 diagonal slashes about ¼ inch deep across the top of each baguette at a 45-degree angle.
  8. Bake with Steam: Carefully pour 1 cup of boiling water into the preheated shallow pan on the bottom rack to create steam. Quickly place the baking sheet with the baguettes on the middle rack and close the oven door immediately. Bake for 15-18 minutes until deep golden brown. To check doneness, tap the bottom of a baguette – it should sound hollow. The internal temperature should reach between 190-200°F.
  9. Cool and Serve: Remove the baked baguettes from the oven and transfer to a wire cooling rack immediately. Let them cool for at least 10-15 minutes before slicing. This resting allows the crumb to set and the crust to reach maximum crispiness.

Notes

  • Using bread flour instead of all-purpose can yield chewier baguettes.
  • If you want an egg-free version of the crust, substitute milk for the egg wash.
  • Ensure your water temperature is accurate when activating yeast; too hot water can kill yeast.
  • Do not skip the steam in the oven; it is key to developing a crispy crust.
  • Letting the bread cool before slicing is crucial to allow the crumb structure to firm up properly.

Keywords: mini baguette, crusty bread, French bread, homemade baguette, easy bread recipe, baking bread

Find it online: https://foodbylina.com/easy-crusty-mini-baguettes-recipe/