Crusty mini baguettes made with no sugar, no eggs, just real ingredients the way bread should be.
Ingredients:
2 1/4 cups all-purpose flour (or bread flour)
3/4 cup warm water (around 110°F)
1 tsp salt
1 packet active dry yeast (2 1/4 tsp)
Directions:
- In a bowl, dissolve the yeast in the warm water. Let it sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and stir until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise for 1 hour or until doubled in size.
- Preheat oven to 475°F. Place an empty pan on the bottom rack (for steam).
- Punch down the dough and divide into 3–4 pieces. Shape into mini baguettes and place on a parchment-lined baking sheet. Let rest for 20 minutes.
- Using a sharp knife, make a few diagonal slashes on top. Pour a cup of hot water into the empty pan for steam (optional but helps crust).
- Bake for 20–25 minutes, or until golden brown and crusty. Cool on a wire rack before serving.