Mini Baguettes
Warm, crackly, and surprisingly easy, these mini baguettes deliver bakery-style crust and a soft, open crumb. Perfect for sandwiches or as a side with soups.
Ingredients
For the dough
- 2¼ cups all-purpose flour, sifted Or use bread flour for chewier baguettes
- 1 teaspoon fine sea salt
- 1 teaspoon granulated sugar
- 1 packet active dry yeast (2¼ teaspoons) Or 2 teaspoons instant yeast
- ¾ cup warm water (110°F / 43°C) For activating the yeast
- 1 tablespoon olive oil Or melted butter
- 1 large egg beaten with 1 tablespoon water Or milk for egg-free wash
For steaming
- 1 cup boiling water For oven steam; do not add to dough
Instructions
Preparation
- In a small bowl, mix ¾ cup warm water, 1 teaspoon sugar, and the packet of active dry yeast. Stir gently and let sit 5–10 minutes until foamy.
- In a large bowl, whisk 2¼ cups flour and 1 teaspoon salt. Make a well in the center and pour in the foamy yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms.
- Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- Lightly grease a large bowl with olive oil, place the dough inside, cover, and let rise in a warm spot for about 1 hour until doubled.
Shaping and Baking
- Punch down the dough and divide into 4–6 pieces. Shape each into a baguette and place on a parchment-lined baking sheet.
- Loosely cover and let rise for 30 minutes while preheating the oven to 425°F.
- Beat the egg with 1 tablespoon water and brush over each baguette. Score with a sharp knife.
- Pour the boiling water into a preheated pan in the oven and immediately place the baking sheet on the middle rack. Bake for 15–18 minutes until golden brown.
- Cool on a wire rack for 10–15 minutes before slicing.
Notes
Store baguettes in a paper bag for up to 2 days. Freeze for up to 3 months for best preservation.