Crusty Mini Baguettes: The Best Homemade Bakery Treat Recipe
These crusty mini baguettes are a delightful homemade bakery treat perfect for sandwiches or as a side to any meal. Crafted with simple ingredients like all-purpose flour, yeast, and olive oil, they feature a chewy interior and a crisp golden crust achieved through careful rising and baking techniques, including a steam bath for that authentic artisan texture.
- 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)
- 1 tablespoon Water (to mix with egg for wash)
Instructions
- Activate the Yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active and ready.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and salt to ensure even distribution of seasoning and leavening balance.
- Form the Dough: Add the activated yeast mixture and olive oil to the dry ingredients. Mix until a shaggy dough forms, ensuring all ingredients are incorporated.
- Knead the Dough: Transfer the dough onto a floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic, developing gluten structure necessary for a chewy texture.
- First Rise: Place the dough in a greased bowl, cover it tightly, and let it rise in a warm spot for about 1 hour or until it doubles in size, allowing the dough to ferment and expand.
- Shape into Mini Baguettes: Punch down the risen dough to release air. Divide the dough into 4 to 6 equal pieces, shaping each piece into a mini baguette roughly 6 inches long.
- Second Rise: Cover the shaped mini baguettes and let them rise again for 30 minutes. Meanwhile, preheat your oven to 425°F (220°C) to ensure it’s at the optimal temperature for baking.
- Apply Egg Wash: Beat the egg with a splash of water to create an egg wash. Brush this mixture evenly over the mini baguettes to promote a glossy, browned crust.
- Prepare Oven for Steam: Place a pan of hot water at the bottom of the oven to generate steam. This moisture helps in forming a crusty exterior on the baguettes during baking.
- Bake the Baguettes: Bake the baguettes in the preheated oven for 15 to 18 minutes or until they develop a golden brown crust, ensuring they are cooked through and have a crisp texture.
- Cool and Serve: Remove the baked baguettes from the oven and let them cool on a wire rack. Cooling helps set the crumb and crust before serving.
Notes
- Using bread flour instead of all-purpose flour will yield a chewier crumb.
- Warm water should be around 110°F (43°C) for optimal yeast activation; water that is too hot can kill the yeast.
- Egg wash is optional but recommended for a shiny, golden crust.
- Placing a pan of hot water in the oven creates steam essential for a crusty baguette exterior.
- For richer flavor, substitute olive oil with melted butter.
- Ensure proper kneading to develop gluten which contributes to the bread’s texture.
Keywords: mini baguettes, homemade bread, crusty baguettes, French bread, bakery style bread, easy bread recipe
