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Crusty Mini Baguettes

Crusty mini baguettes with golden brown crust on cooling rack
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Perfectly crispy mini baguettes with a golden crust and soft, airy interior. Simple recipe delivers bakery-quality results at home.

Ingredients

Scale
  • 1 ½ cups warm water (around 100-110°F)
  • 2 ¼ teaspoons instant yeast
  • 1 ½ teaspoons salt
  • 1 tablespoon olive oil
  • 3 ½ cups all-purpose flour (plus more for dusting)

Instructions

  1. In a large mixing bowl, combine the warm water, instant yeast, and salt. Stir until the yeast and salt are dissolved.
  2. Add the olive oil and 3 cups of the all-purpose flour to the bowl. Mix with a dough whisk or spatula until a shaggy dough forms.
  3. Gradually add the remaining ½ cup of flour, one tablespoon at a time, until the dough comes together and pulls away from the sides of the bowl. The dough should be slightly sticky but manageable.
  4. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 60-90 minutes, or until the dough has doubled in size.
  5. Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 6 equal pieces.
  6. Shape each piece of dough into a small baguette, about 6-7 inches long. Place the shaped baguettes onto a parchment-lined baking sheet.
  7. Cover the baguettes loosely with plastic wrap and let them proof for another 30-45 minutes, or until they look puffy.
  8. While the baguettes are proofing, preheat your oven to 450°F (230°C). Place a metal pan on the bottom rack of the oven.
  9. Once the baguettes are ready, use a lame or a very sharp knife to make 3-4 diagonal slashes along the top of each one.
  10. Place the baking sheet with the baguettes on the middle rack of the preheated oven. Carefully pour 1 cup of hot water into the metal pan on the bottom rack to create steam. Quickly close the oven door to trap the steam.
  11. Bake for 20-25 minutes, or until the baguettes are deeply golden brown and have a hollow sound when tapped on the bottom.
  12. Remove the baguettes from the oven and let them cool on a wire rack for at least 30 minutes before slicing.

Notes

  • Use a kitchen scale to measure flour by weight for most consistent results. 3 ½ cups equals approximately 420 grams.
  • Steam is crucial for developing a thin, crispy crust. Do not skip the water pan step.
  • The dough should be slightly sticky. Avoid adding too much extra flour, which can result in dense baguettes.
  • For extra-crispy crust, turn off oven and leave door ajar with baguettes inside for last 5 minutes of baking.
  • Be very careful when adding water to the hot pan as steam will rise quickly and can cause burns.

Nutrition

Find it online: https://www.benefitiany.com/crusty-mini-baguettes/