Crusty Mini Baguettes Recipe

Introduction

Crusty mini baguettes are a delightful treat perfect for any meal or snack. With their golden, crunchy crust and soft interior, these small loaves bring the charm of French baking right into your kitchen.

Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 1/2 teaspoons salt
• 1 1/4 cups warm water (about 110°F / 45°C)

Instructions

1. Step 1: In a large bowl, combine flour, yeast, and salt. Gradually add warm water while mixing until a sticky dough forms. Cover the bowl and let the dough rest in a warm place for 1 to 1 1/2 hours, until it doubles in size.
2. Step 2: Turn the dough onto a lightly floured surface and divide it into 6 equal pieces. Shape each piece into a small baguette by rolling it gently into a long oval loaf. Place the mini loaves on a baking sheet lined with parchment paper or a lightly floured cloth. Cover and let them rise for another 30 minutes.
3. Step 3: Preheat your oven to 450°F (230°C). Just before baking, make several shallow diagonal slashes on each loaf with a sharp knife. Bake the mini baguettes for 15 to 20 minutes, or until the crust is golden and crisp.
4. Step 4: Remove the loaves from the oven and let them cool on a wire rack before serving.

Tips & Variations

• For extra flavor, add a teaspoon of sugar to the dough to help activate the yeast and slightly sweeten the crust.
• Use a baking stone or place a pan of water in the oven to create steam, which helps develop a crunchier crust.
• Try adding herbs like rosemary or thyme to the dough for an aromatic twist.

Storage

Store the mini baguettes in a paper bag at room temperature for up to 2 days to preserve the crustiness. For longer storage, freeze the cooled loaves in an airtight bag for up to 1 month. To reheat, warm them in a preheated oven at 350°F (175°C) for 5 to 10 minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast in the same quantity. Just mix it directly with the flour without needing to dissolve it in water first.

How do I know when the mini baguettes are fully baked?

The baguettes should be a deep golden brown and sound hollow when tapped on the bottom. This indicates the crust is properly crisp and the inside is baked through.

Crusty Mini Baguettes Recipe

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4.5 from 64 reviews

These Crusty Mini Baguettes are small, rustic French breads with a perfectly crisp crust and soft, airy interior. Made with simple ingredients—flour, yeast, salt, and water—these mini baguettes are ideal for sandwiches, soup accompaniments, or as a delightful snack fresh from the oven.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 mini baguettes 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Ingredients

• 3 1/2 cups (440g) all-purpose flour
• 2 tsp (7g) active dry yeast
• 1 1/2 tsp (9g) salt
• 1 1/2 cups (360ml) warm water (105°F to 110°F / 40°C to 43°C)

Instructions

1. Prepare the Dough: In a large mixing bowl, combine the warm water with the yeast and let it activate for about 5 minutes until foamy. Then add the flour and salt. Mix until a sticky dough forms. Cover the bowl with a towel or plastic wrap and let it rest in a warm place for about 1 to 1 1/2 hours, or until the dough has doubled in size.
2. Shape the Mini Baguettes: Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 6 equal portions. Shape each portion gently into a small elongated loaf, about 6-7 inches long. Place the shaped loaves on a parchment-lined baking sheet, leaving enough space between them to rise. Cover and let them rest for another 30 minutes to 45 minutes until slightly puffed.
3. Bake Until Crusty: Preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside. Just before baking, score the tops of each mini baguette with several diagonal slashes using a sharp knife or lame. Transfer the baking sheet with baguettes to the oven, and bake for 15 to 20 minutes, or until they turn golden brown and develop a crisp crust. For an extra crusty finish, add steam by placing a pan of hot water in the oven bottom at the start of baking. Remove from oven and let cool completely on a wire rack before serving.

Notes

• Use warm water to activate yeast properly, but ensure it is not too hot to avoid killing the yeast.
• Letting the dough rise slowly overnight in the refrigerator can develop more flavor.
• For a crisper crust, use a baking stone or preheated heavy baking sheet.
• Adding steam to the oven during the first 10 minutes of baking helps create a shiny, crisp crust.
• If you don’t have active dry yeast, you can substitute with instant yeast using slightly less and mixing it directly into the flour.

Keywords: mini baguettes, crusty bread, French bread, homemade bread, easy bread recipe, bakery style mini loaves