Small Batch Baguette Bread Recipe
If you’ve ever wanted fresh bakery-style bread at home without committing to a giant loaf, this Small Batch Baguette Bread will absolutely win your heart. With just one cup of flour, a dash of patience, and a tiny bit of hands-on time, you’ll create a slender, golden loaf with a crisp crust and airy crumb—perfect for everything from bruschetta to late-night snacking. You’ll be amazed at how artisan results can emerge from such humble beginnings, making this recipe your new go-to for bread cravings on demand.
Ingredients You’ll Need
It’s amazing how just a few essential ingredients can work such magic together. Each one plays a starring role: from creating structure to bringing out flavor, color, or that signature baguette crunch. Let’s take a moment to appreciate the basics before you start mixing!
- All-Purpose Flour (120 grams): This is the backbone of your Small Batch Baguette Bread, delivering texture and a soft, chewy center.
- Kosher Salt (3 grams): Diamond Crystal Kosher salt adds necessary flavor and controls yeast activity for even rise.
- Instant Yeast (3 grams): It’s the secret to developing those beautiful air pockets and rise; you can substitute 4 grams active dry yeast if needed.
- Warm Water (96 grams): Water hydrates everything, helps the bread rise, and encourages elasticity for that classic baguette chew.
How to Make Small Batch Baguette Bread
Step 1: Mix the Dough
Start by combining the flour, salt, and yeast in your mixing bowl. Pour the warm water right into the center, then mix everything together until it’s just combined. It will look like a sticky, ragged ball, but that’s exactly what you want! Cover the bowl and let it sit for 30 minutes so the flour can fully hydrate and the magic begins.
Step 2: First Set of Folds
Now it’s time to build strength into your Small Batch Baguette Bread dough. With damp hands, stretch one edge of the dough upwards, then fold it over the center. Rotate the bowl, repeat, and do this all the way around — four folds in total. After you’ve flipped the dough over (seam side down), cover the bowl again and let it rest for 30 more minutes.
Step 3: Second Set of Folds
Repeat the folding routine you just did: stretch, fold, rotate, and continue around the dough. Flip it seam side down, cover, and now let it rest for a longer stretch — one hour. By now, the dough will be bubbly and light, having at least doubled in size. Don’t be alarmed by the transformation!
Step 4: Preheat the Oven and Vessel
Once your dough is nearly ready, set your oven to 450°F and place a covered Dutch oven inside to heat up. This is key for that coveted crispy crust.
Step 5: Shape the Dough
Dust the top of your risen dough with a little flour and gently turn it out onto a lightly floured surface. Sprinkle the top again just enough to keep it from sticking. Carefully stretch it into a loose rectangle. Using the classic baguette method, fold it in thirds, sealing the edges with the heel of your hand each time. After the final fold, your dough will be long and slender, perfect baguette shape!
Step 6: Taper the Ends
Roll your dough so the seam is underneath, and give a gentle roll from the center outward to even it out. Shape the tips by rolling with angled hands so your pinkies hug the counter—this gives those lovely pointed baguette ends. Make sure to check the size so your Small Batch Baguette Bread fits neatly in the Dutch oven.
Step 7: Final Rise
Liberally dust a clean kitchen towel with flour. Gently transfer the baguette onto it, pinching the towel up along the sides to cradle your loaf. (Binder clips are handy for keeping everything in place, but totally optional.) Cover loosely with plastic wrap or a bag, letting it rise 30 minutes while your oven comes to temperature.
Step 8: Prepare to Bake
Before baking, double check that your Dutch oven is piping hot. Fill a small spray bottle with water and have a bread lame (or sharp knife) ready for that signature score. Set up a landing zone for your Dutch oven — safety first!
Step 9: Score and Steam
With a steady hand, gently roll your Small Batch Baguette Bread onto a diagonal on a strip of parchment. Glide your lame or sharp knife vertically along the entire loaf; this allows room for beautiful expansion during baking. Spritz the loaf all over with water before quickly transferring it into your preheated Dutch oven. Hit it with another mist of water, cover, and bake immediately.
Step 10: Bake to Perfection
Bake covered for 10 minutes—don’t peek! Uncover and bake another 10 minutes for that golden transformation. If you want extra color, give it an additional 2-3 minutes directly on your oven rack. The crust will sing when tapped and the color will be irresistible.
Step 11: Cool and Enjoy
Using oven mitts, transfer your newly baked Small Batch Baguette Bread to a cooling rack. Resist the temptation to slice right away; let it cool completely so the crumb sets perfectly. Now all that’s left is to savor every bite!
How to Serve Small Batch Baguette Bread
Garnishes
The finishing touch can make your loaf truly sing. Brush your baguette with melted butter for extra shine, or give it a tiny sprinkle of flaky sea salt after baking for that artisan feel. Fresh herbs minced with olive oil or a garlic rub bring flavors that elevate every slice.
Side Dishes
The classic beauty of Small Batch Baguette Bread is how versatile it is on the table. Enjoy it with cheese boards, soups, or a simple pat of salted butter. It’s ideal for sopping up brothy stews or pairing with a crisp salad for a delightful contrast of textures.
Creative Ways to Present
Try slicing your baguette on a diagonal for stunning presentation — perfect for crostini or bruschetta. For special occasions, weave small bread “ribbons” to serve alongside, or hollow out a section and fill it with herbed cheese. There’s no wrong way to make your Small Batch Baguette Bread the star!
Make Ahead and Storage
Storing Leftovers
To keep leftovers from drying out, wrap your baguette tightly in foil or place it in a bread bag at room temperature. It’ll stay fresh for up to two days, but honestly, it rarely lasts that long in my house!
Freezing
If you want to keep your Small Batch Baguette Bread for a longer stretch, let it cool completely, then wrap snugly in plastic wrap and aluminum foil. Store in the freezer for up to three months. When a craving hits, you can have bakery-fresh baguette in minutes.
Reheating
To refresh that fabulous crust, pop your thawed or day-old bread in a preheated oven at 350°F for a few minutes until warm and crisp again. A quick spritz of water before heating will make the crust crackle like it’s just been baked!
FAQs
Can I double this recipe to make two baguettes?
Absolutely! Just double each ingredient and divide the dough into two before shaping. Make sure your baking vessel can accommodate both, or bake one at a time for best results.
What if I don’t have a Dutch oven?
No Dutch oven? No problem! You can bake your Small Batch Baguette Bread on a preheated pizza stone or baking sheet. Just cover it with an inverted metal bowl during the first half of baking to mimic steam and achieve a crackly crust.
Can I use bread flour instead of all-purpose?
A higher protein bread flour will give the baguette a chewier crumb and slightly crisper crust — great for those who love that extra bite!
How do I know if my dough has proofed enough?
The dough should double or even triple in size and look bubbly and soft. If you gently poke it, the indent should spring back slowly, indicating it’s ready for shaping and baking.
Can I make Small Batch Baguette Bread ahead for a party?
For stress-free hosting, bake the baguette a few hours before your event. Let it cool, then re-crisp in a hot oven for 5 minutes right before serving. Your guests will think it just came out of the oven!
Final Thoughts
This Small Batch Baguette Bread offers all the satisfaction of traditional French bread, with none of the fuss or leftovers you won’t use. Give it a try the next time you want a little taste of homemade bakery magic — I promise, you’ll be making this again and again!
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Small Batch Baguette Bread Recipe
- Total Time: 2 hours
- Yield: 1 small baguette 1x
- Diet: Vegetarian
Description
This Small Batch Baguette Bread Recipe is perfect for beginners or for a quick homemade bread fix. With just 1 cup of flour, you can create a delicious baguette that’s crusty on the outside and soft on the inside.
Ingredients
Dough:
- 120 grams all-purpose flour
- 3 grams diamond crystal kosher salt
- 3 grams instant yeast ((4 grams active dry yeast))
- 96 grams warm water
Instructions
- Mixing: Mix the flour, salt, and yeast together in a mixing bowl. Pour the water into the middle of the dry ingredients and mix until combined. Cover and let it rest for 30 minutes.
- First set of folds: With a damp hand, grab the top edge of the dough and stretch it away from the bowl. Then fold it down over the center of the dough. Rotate the bowl a quarter turn and repeat. Repeat two more times, so you’ve gone all the way around the dough. Cover and rest 30 minutes.
- Second set of folds: Repeat the same folding process as before, going all the way around the bowl. Cover and rest 1 hour.
- Preheat Oven: Preheat the oven to 450°F with a covered Dutch oven inside.
- Shaping: Dust the dough, shape it into a baguette, and let it rest.
- Tapering: Roll and shape the dough to form a baguette.
- Final rest: Let the baguette rise for 30 minutes.
- Scoring: Score the baguette, spray with water, and bake.
- Bake: Bake covered, then uncovered, for a crispy crust.
- Cooling: Transfer the baked baguette to a cooling rack.
Notes
- For best results, use a kitchen scale to measure ingredients.
- Handle the dough gently to preserve the air bubbles for a light texture.
- You can customize by adding herbs or seeds to the dough.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Small Batch Baguette, Bread Recipe, Homemade Baguette
