Crusty Mini Baguettes
Golden, crispy mini baguettes with a soft interior, perfect for any meal or as a snack. Easy to prepare and versatile for various toppings.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour Creates the bread structure and provides texture.
- 1.5 cups lukewarm water Hydrates the flour and activates the yeast.
- 2 teaspoons active dry yeast Helps the dough rise.
- 2 teaspoons salt Enhances flavor and controls fermentation.
- 1 teaspoon sugar Feeds the yeast for better rising.
- 2 tablespoons olive oil Greases the baking surface for easy release.
Instructions
Preparation
- In a large mixing bowl, combine lukewarm water with active dry yeast and sugar. Stir gently and let it sit for about 5-10 minutes until frothy.
- Add in the all-purpose flour and sea salt. Mix until a shaggy dough forms.
- Lightly knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
Cooking
- Once the dough has risen, punch it down to release the air. Divide it into smaller portions suitable for mini baguettes.
- Shape each piece into a small baguette, pinching the ends to create a tapered look.
- Place shaped baguettes on a lined baking tray. Cover and allow them to rise for another 30 minutes.
- Preheat your oven to 425°F (220°C) while the baguettes are rising.
- Before baking, make a few shallow slashes on top of each baguette with a sharp knife.
- Bake in the preheated oven for 15–20 minutes or until they are golden and sound hollow when tapped.
Serving
- Remove the baguettes from the oven and allow them to cool on a wire rack for about 10 minutes.
- Enjoy warm with your favorite spreads, soups, or salads.
- For meal prep, store any leftovers in an airtight container.
Notes
Tip: Use a baking stone for best results or place a pan of water in the oven for a crispier crust. For meal prep, dough can be prepared ahead of time and stored in the fridge for up to 24 hours before baking.