Description
Delightful mini baguettes with a golden crust and warm, chewy interior, perfect for any occasion.
Ingredients
- 2¼ cups all-purpose flour (or bread flour for a chewier texture)
- 1 teaspoon fine sea salt
- 1 teaspoon granulated sugar
- 1 packet active dry yeast (2¼ teaspoons) or 2 teaspoons instant yeast
- ¾ cup warm water (110°F / 43°C)
- 1 tablespoon olive oil (or melted butter)
- 1 large egg, beaten with 1 tablespoon water or milk for wash
- 1 cup boiling water (for oven steam)
Instructions
- Activate the yeast: In a small bowl, mix warm water, sugar, and yeast. Let it sit for a few minutes until it’s foamy.
- Mix the dough: In a larger bowl, combine the flour and salt. Add the yeast mixture and olive oil, stirring until a shaggy dough forms.
- Knead: Turn the dough onto a floured surface and knead for 8–10 minutes until you achieve a smooth, elastic texture.
- First rise: Place the dough in an oiled bowl, cover it, and let it rise for about 1 hour or until it has doubled in size.
- Shape loaves: After the first rise, punch down the dough. Divide it into smaller portions and shape each into a mini baguette. Place them on a lined baking sheet.
- Second rise: Cover the shaped loaves and let them rise for another 30 minutes.
- Preheat oven: While the loaves rise, preheat your oven to 425°F (220°C), placing an empty pan on the lower rack.
- Egg wash and score: Brush the loaves with the egg wash and use a sharp knife to score the tops.
- Bake with steam: Carefully add boiling water to the pan in the oven and place the baking sheet on the middle rack. Bake for 15–18 minutes until golden brown.
- Cool: Transfer the baguettes to a wire rack and allow them to cool for 10–15 minutes before slicing.
Notes
Mini baguettes are best enjoyed fresh but can be stored in a paper bag for up to two days or frozen for longer shelf life.