Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon active dry yeast
3/4 cup warm water (plus 1–2 tablespoons more if needed)
Optional: Cornmeal for dusting
Instructions:
1. Activate the Yeast
In a small bowl, combine the warm water and sugar. Stir in the yeast and let sit for 5–10 minutes until frothy.
2. Make the Dough
In a large bowl, whisk together flour and salt. Pour in the yeast mixture. Mix until a sticky dough forms. Add a little more water if it’s too dry.
3. Knead
Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for about 5–6 minutes.
4. First Rise
Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
5. Shape the Mini Baguettes
Punch down the dough and divide into 3–4 equal pieces. Shape each into a mini baguette by flattening, folding, and rolling into a log. Place on a parchment-lined baking sheet dusted with cornmeal.
6. Second Rise
Cover loosely and let rise again for 30–45 minutes until puffy.
7. Score and Bake
Preheat oven to 450°F (230°C). Score the tops of each baguette with a sharp knife. Place a pan of hot water on the lower rack of the oven to create steam. Bake the baguettes for 15–20 minutes, or until golden and crusty.
8. Cool
Let cool on a wire rack before slicing.
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