Description
A delightful recipe for homemade crusty mini baguettes that rival those from a bakery. Perfect for any meal or gathering.
Ingredients
- 3 cups all-purpose flour (or bread flour for extra chewiness)
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1.25 cups warm water (around 110°F/43°C)
- 2 tablespoons olive oil (or melted butter)
- 1 large egg (for egg wash)
Instructions
- Mix flour, salt, and sugar in a large bowl until well combined.
- Dissolve yeast in warm water and let it rest for about five minutes until foamy.
- Add the yeast mixture and olive oil to the flour mixture, stirring until a dough begins to form.
- Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the kneaded dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm area until doubled in size (approximately 1 hour).
- After rising, punch down the dough, divide, and shape into mini baguettes.
- Place baguettes on a baking sheet lined with parchment paper, cover, and let rise for 30 minutes.
- Preheat oven to 425°F (220°C), brush baguettes with egg wash, and bake for 15-20 minutes until golden brown.
- Cool slightly before serving.
Notes
For a crispy crust, cool baguettes on a wire rack. Experiment with adding herbs or seeds for flavor variations.
