Mini French Baguettes

Four homemade mini French baguettes with crisp golden crusts and soft, chewy centers. Serve with soup, use for sandwiches, or enjoy with optional herb butter.

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Course: Bread, Side Dish

Cuisine: French-Inspired

Keyword: crusty bread, homemade baguettes, mini baguette bread, Mini French Baguettes, same-day bread

Calories: 450kcal

Equipment

Large mixing bowl
Kitchen scale and measuring spoons A scale gives the most consistent flour and water measurements.
Bench scraper Optional, for handling and dividing the dough.
Stand mixer with dough hook Optional; hand kneading also works.
Baking sheet or baguette tray Use parchment rated for the baking temperature if lining a baking sheet.
Bread lame or sharp blade For scoring the loaves.
Sturdy metal baking pan For steam; do not use glass or ceramic.
Wire cooling rack

Ingredients

450 g bread flour (approximately 3 1/2 cups), plus a little extra for dusting
330 ml lukewarm water (approximately 1 1/3 US cups plus 1 tablespoon)
2 teaspoons instant yeast
1 1/2 teaspoons fine salt
1 teaspoon granulated sugar
1 tablespoon olive oil, optional
1 cup hot water for the steam pan, not for the dough

Instructions

Combine 330 ml lukewarm water, sugar, and instant yeast in a large bowl. Let stand for 5–10 minutes. Instant yeast may show only light bubbling.
Add the bread flour and salt. Mix until a rough dough forms, then add the olive oil if using.
Knead by hand for 8–10 minutes or with a stand mixer and dough hook for 5–7 minutes, until smoother and elastic. Keep the dough slightly tacky and add extra flour sparingly.
Transfer the dough to a lightly greased bowl. Cover and let rise for 60–90 minutes, or until doubled.
Gently turn the dough onto a lightly floured surface and divide into four equal portions. Cover and rest for 10 minutes if the dough resists shaping.
Pat each portion into a rectangle. Fold the long edges inward, fold lengthwise, and seal the seam. Gently roll into an 8–10-inch loaf and slightly taper the ends.
Place the loaves seam-side down on a suitable parchment-lined baking sheet or baguette tray. Cover loosely and let rise for 30–45 minutes, until puffy.
Meanwhile, preheat the oven to 450°F (230°C) with a sturdy metal pan on a lower rack. Just before baking, make three or four shallow diagonal slashes in each loaf.
Place the bread on the middle rack. Carefully pour approximately one cup of hot water into the metal pan, keeping hands and face clear of steam, and close the oven. Bake for 20–25 minutes, until deeply golden and crisp.
Transfer the baguettes to a wire rack and cool for at least 20 minutes before slicing.

Notes

Makes 4 mini baguettes, approximately 8–10 inches long. Prep: about 25 minutes. Rising: 90–135 minutes, depending on temperature. Baking: 20–25 minutes. Cooling: at least 20 minutes. Use 330 ml water, approximately 1 1/3 US cups plus 1 tablespoon; 1 1/2 US cups is a different quantity. Keep the dough slightly tacky and add dusting flour sparingly. Use a sturdy metal steam pan and keep clear of escaping steam. Herb butter is an optional serving suggestion and is not included in the ingredients or nutrition. Nutrition estimates apply to one whole mini baguette, include the optional olive oil, and exclude dusting flour and toppings. Sodium varies by salt brand and measuring method.

Nutrition