Of course! Crusty mini baguettes are a fantastic project for any home baker. They deliver that incredible satisfaction of a crackly, golden crust and a soft, airy interior, all in a perfectly personal-sized loaf.
This recipe breaks down the process into manageable steps, focusing on technique for that professional-quality result.
The Secret to a Great Crust: Steam
The key to that shattering, glossy crust is steam in the first part of baking. This recipe uses a simple method with a pan of boiling water to create a steamy oven environment.
Crusty Mini Baguettes Recipe
Yields: 4-5 mini baguettes
Prep time: 25 minutes + 1.5 hours rising
Bake time: 15-20 minutes
Ingredients:
· 360g Bread Flour (or all-purpose flour in a pinch, but bread flour is better)
· 240g Warm Water (about 105°F / 40°C – warm to the touch, not hot)
· 7g Instant Yeast (or 8g active dry yeast, see note below*)
· 8g Fine Sea Salt (about 1¼ tsp)
· Optional: Rice flour for dusting (it prevents sticking and gives a professional look, but all-purpose flour works too)
Equipment:
· Stand mixer with dough hook (or a large bowl and your hands)
· Bench scraper (highly recommended)
· Kitchen scale (for accuracy)
· Large bowl for rising
· Clean kitchen towel or couche (a heavy linen cloth used for proofing)
· Sharp razor blade, lame, or very sharp knife for scoring
· Baking sheet
· Oven-safe pan or skillet (for creating steam)
Instructions
Step 1: Make the Dough
- Combine Ingredients: In the bowl of your stand mixer, whisk together the flour, yeast, and salt. With the mixer on low speed, gradually pour in the warm water.
- Knead: Once the dough comes together, increase the speed to medium and knead for 6-8 minutes. The dough will be soft and slightly sticky, but should become smooth and elastic. It should clear the sides of the bowl but may still stick to the bottom. (To knead by hand, turn onto a floured surface and knead for 8-10 minutes until smooth).
- First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turn to coat, and cover with plastic wrap or a damp towel. Let it rise in a warm place for about 1 hour, or until doubled in size.
Step 2: Shape the Baguettes
- Pre-shape: Gently turn the dough out onto a lightly floured surface. Without punching it down, divide it into 4 or 5 equal pieces using your bench scraper.
- Form a Log: Gently flatten one piece into a rough rectangle. Fold the top third down to the middle and press with your fingertips to seal. Fold the bottom third up to the middle and seal again.
- Create Surface Tension: Now, starting from the top, roll the dough down to the bottom, sealing the seam with the heel of your hand with each roll. Gently roll the dough back and forth with your hands, starting from the center and moving outwards, to elongate it to about 8-10 inches long. The goal is to create a tight, smooth “skin” on the outside of the dough.
- Proof: Heavily flour your kitchen towel (or couche). If you don’t have a couche, you can create ridges in a regular towel. Place the shaped baguettes seam-side up into the folds of the towel, separating them with the fabric. This will support them as they rise and help them keep their shape. Cover with another towel and let rise for 30-45 minutes, until puffy.
Step 3: Prepare to Bake
- Preheat Oven: At least 30 minutes before baking, place a baking sheet (upside down is fine) in the middle rack of your oven. Place your empty oven-safe pan on the bottom rack. Preheat your oven to 475°F (245°C).
- Boil Water: While the oven preheats, boil about 1-2 cups of water.
Step 4: Score and Bake
- Transfer: Once the mini baguettes are proofed, carefully flip them onto the preheated baking sheet so they are seam-side down. Leave space between them for expansion.
- Score: Using a sharp razor blade or lame, make 3-4 long, diagonal slashes on top of each baguette at a 30-degree angle. Be confident and swift! This allows the bread to expand beautifully in the oven (this is called “oven spring”).
- Create Steam: Carefully pour the boiling water into the hot pan on the bottom rack of the oven. Watch out for the steam! Close the oven door immediately to trap the steam.
- Bake: Bake for 15-20 minutes, rotating the pan halfway through, until the baguettes are deeply golden brown and sound hollow when tapped on the bottom.
- Crisp Up (Optional): For an extra-crispy crust, you can turn off the oven, prop the door open a crack with a wooden spoon, and let the bread sit inside for another 5 minutes.
Step 5: Cool
This is the hardest part! Transfer the baguettes to a wire rack and let them cool completely for at least 30 minutes before slicing. The interior is still setting, and cutting too soon will make it gummy.
Baker’s Notes & Tips for Success
· Yeast Note*: If using Active Dry Yeast, you should “bloom” it first. Stir it into the warm water and let it sit for 5-10 minutes until foamy. Then proceed with the recipe.
· Dough is King: The dough should be on the stickier side. Resist the urge to add too much flour during shaping. A wetter dough creates those beautiful, irregular holes inside.
· Scoring is Crucial: Don’t be shy with your scoring! Shallow cuts won’t open up properly. You want to slice about ¼-inch deep.
· No Lame? A very sharp serrated knife can work in a pinch, but a razor blade is best as it doesn’t drag the dough.
· Storing: These are best eaten the day they are made. To refresh, spritz with water and bake in a 350°F (175°C) oven for 5-8 minutes until crisp. They also freeze beautifully; wrap tightly in foil and then plastic, and reheat from frozen.
Enjoy the incredible aroma and the even more incredible taste of your homemade, crusty mini baguettes