Description
These Crusty Mini Baguettes are perfect for those who love fresh, artisan-style bread at home. With a chewy interior and a crisp golden crust, these petite baguettes are made using simple ingredients and a straightforward process involving yeast activation, kneading, and baking with steam for that signature crust. Ideal for sandwiches, soups, or as a side, they bring the bakery right to your kitchen oven.
Ingredients
Scale
Dough:
- 3 cups All-purpose Flour (Use bread flour for a chewier texture)
- 1 teaspoon Salt (Enhances flavor and regulates yeast activity)
- 1 tablespoon Sugar (Feeds yeast and adds sweetness)
- 2 teaspoons Active Dry Yeast (Ensure the mixture foams for best results)
- 1.25 cups Warm Water (About 110°F/43°C to activate yeast)
- 2 tablespoons Olive Oil (Substitute with melted butter for richer flavor)
Egg Wash:
- 1 large Egg (Used for egg wash to enhance browning)
- 1 tablespoon Water (to thin the egg for brushing)
Instructions
- Activate the yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit for 5–10 minutes until it becomes frothy, indicating the yeast is active and ready to use.
- Mix the dough: In a large bowl, whisk together the flour and salt. Add the frothy yeast mixture and olive oil. Mix until a shaggy dough forms, ensuring the ingredients are combined but not overly worked.
- Knead the dough: Transfer the dough to a floured surface and knead for 8–10 minutes until the dough is smooth and elastic. This develops the gluten for a chewy texture.
- First rise: Place the kneaded dough into a greased bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm place for about 1 hour, or until doubled in size, allowing the dough to ferment and develop flavor.
- Shape the baguettes: Punch down the risen dough to release air bubbles. Divide it into 4 to 6 equal pieces, shaping each piece into a mini baguette approximately 6 inches long.
- Second rise: Arrange the shaped baguettes on a baking tray, cover them, and let them rise again for 30 minutes. Meanwhile, preheat your oven to 425°F (220°C).
- Apply egg wash: In a small bowl, beat the egg with a splash of water to create an egg wash. Brush this evenly over each baguette to promote a beautiful golden, shiny crust during baking.
- Add steam for crust: Place a pan filled with hot water on the bottom rack of your oven to create steam. This helps achieve the classic crispy crust of baguettes.
- Bake the baguettes: Bake the mini baguettes in the preheated oven for 15–18 minutes, until they turn golden brown and crusty on the outside.
- Cool before serving: Remove the baguettes from the oven and cool them on a wire rack to prevent sogginess. Serve once fully cooled or slightly warm.
Notes
- Using bread flour instead of all-purpose flour will create a chewier texture due to higher gluten content.
- Make sure your yeast is fresh and the water temperature is around 110°F (43°C) to properly activate the yeast.
- Creating steam in the oven by placing a pan of hot water helps develop a crisp crust—do not skip this step.
- For a richer flavor, substitute olive oil with melted butter in the dough.
- If you don’t have a thermometer, test warm water by touching it; it should feel comfortably warm but not hot enough to burn your skin.
- Store leftover baguettes in a paper bag to maintain the crust texture for longer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Keywords: mini baguettes, crusty bread, homemade bread, yeast bread, French bread, basics bread recipe
