Crusty Mini Baguettes: The Best Homemade Bakery Treat Recipe
Learn how to make crusty mini baguettes at home with this simple recipe that yields bakery-quality bread. These golden, chewy baguettes have a perfect crust and soft crumb, ideal for sandwiches or as a side to your meals.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 3 minutes
- Yield: 4 to 6 mini baguettes 1x
- Category: Bread
- Method: Baking
- Cuisine: French
Ingredients
Scale
For the 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)
For Egg Wash (Optional)
- 1 large Egg (Used for egg wash to enhance browning)
Instructions
- Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy, signaling the yeast is active and ready.
- Mix Dry Ingredients: In a large bowl, whisk together the flour and salt thoroughly to ensure even distribution of salt.
- Combine Wet and Dry: Add the yeast mixture and olive oil to the flour and salt mixture. Stir until a shaggy dough forms, indicating that the ingredients are coming together.
- Knead Dough: Transfer the dough to a floured surface and knead for 8–10 minutes until it becomes smooth and elastic, developing gluten for structure.
- First Rise: Place the dough in a greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size, allowing fermentation.
- Shape Baguettes: Punch down the risen dough to release gases. Divide it into 4–6 equal pieces and shape each piece into a mini baguette about 6 inches long.
- Second Rise: Cover the shaped baguettes and allow them to rise for another 30 minutes while preheating the oven to 425°F (220°C), helping them puff up.
- Apply Egg Wash: In a small bowl, beat the egg with a splash of water. Brush this over the baguettes to help them develop a shiny, golden crust.
- Prepare Oven: Place a pan of hot water in the oven to create steam, which helps achieve a crusty exterior on the baguettes.
- Bake: Bake the baguettes in the preheated oven for 15–18 minutes or until they turn golden brown and have a crusty texture.
- Cool: Remove the baguettes from the oven and cool them on a wire rack before serving to let the crumb set.
Notes
- Use bread flour instead of all-purpose flour for a chewier texture.
- Ensure the water temperature is around 110°F (43°C) to properly activate the yeast; too hot can kill it, too cold will not activate it.
- Allow the dough to rise in a warm draft-free spot for best fermentation results.
- The egg wash is optional but recommended for a shiny golden crust.
- Placing a pan of hot water in the oven creates steam, which is key to achieving a crisp crust.
- Let baguettes cool completely on a wire rack before slicing to avoid a gummy texture inside.
Keywords: mini baguettes, crusty bread, homemade baguette, French bread recipe, easy bread, bakery style bread
