Crispy mini baguettes

🥖 Crispy mini baguettes – pure, simple and real bread

🌾 Introduction

 

 

There’s something timeless and soothing about the smell of fresh, crusty bread wafting through your kitchen. These crispy mini baguettes are the perfect tribute to traditional European baking – no sugar, no eggs, no dairy products – just flour, water, salt and yeast. It is bread in its purest form, just as it has been made for centuries. If you’re looking for simplicity and authenticity in baking, this recipe is for you.

🧺 Ingredients

  • 21/4 cups All-purpose flour (or bread flour for extra toughness)
  • 3/4 cup warm water (about 110°F or 43°C)
  • 1 tsp Sea salt
  • 1 packet (21/4 tsp) active dry yeast

🔧 Instructions & Method

  1. Activate
    yeast In a large mixing bowl, pour in the warm water. Sprinkle the active dry yeast on top and let it steep for about 5-10 minutes until foamy. This shows that your yeast is alive and ready to work.
  2. Shape
    the dough Add the flour and salt to the yeast mixture. Stir with a wooden spoon or hands until a rough dough is formed.
  3. Knead Place the dough on a floured work surface. Knead for 8-10 minutes until smooth and elastic. Add a little more flour if the dough is too sticky.
  4. The Place the dough in a lightly oiled bowl
    , cover with a damp towel or plastic wrap and let it rise in a warm place for 1 to 1 hour until it has doubled in size.
  5. Shape the mini baguettes
    Cut out the dough and divide it into 3-4 equal pieces. Form each piece into a mini baguette – about 6-8 centimeters long. Place them on a baking sheet lined with baking paper.
  6. Cover
    the shaped baguettes loosely with a towel and let them rise for another 30-45 minutes.
  7. Preheat your oven to 450°F (230°C). Just before baking, score the tips with a sharp knife (one or two diagonal cuts). Place a tray of water at the bottom of the oven to create steam – this will give the crust its characteristic crispiness.
    Bake for 18–22 minutes or until golden brown and crisp.
  8. Cool & Serve
    Let the baguettes cool completely on a wire rack before slicing. Enjoy the crackling crust and soft interior.