Small Batch Baguette Bread Recipe

If you’ve ever dreamed of creating bakery-quality baguette bread right in your own kitchen but felt intimidated by massive dough batches, then this Small Batch Baguette Bread Recipe is exactly the game-changer you need. It’s perfectly sized for a single loaf, making it wonderfully manageable, and the step-by-step method guides you to that crispy crust and tender crumb that makes a baguette simply irresistible. Trust me, once you master this recipe, you’ll never look at store-bought baguettes the same way again!

Ingredients You’ll Need

The beauty of this Small Batch Baguette Bread Recipe lies in its simplicity. With just a handful of essentials, you get a dough that rises beautifully, bakes into a golden crust, and fills your kitchen with that unmistakable bakery aroma. Each ingredient plays an important role, whether it’s the flour building structure, the yeast giving life to the dough, or salt adding that essential savory balance.

• 120 grams all-purpose flour: Provides the perfect balance of protein for structure while keeping the crumb light and soft.
• 3 grams diamond crystal kosher salt: Enhances flavor and helps regulate yeast activity for proper fermentation.
• 3 grams instant yeast (or 4 grams active dry yeast): Speeds up the rise and creates those lovely air bubbles inside.
• 96 grams warm water: Hydrates the dough gently to encourage gluten formation and fermentation.

How to Make Small Batch Baguette Bread Recipe

Step 1: Mixing the Dough

Start by stirring together your flour, salt, and yeast in a mixing bowl. Pour the warm water into the center of the dry ingredients and mix until it forms a sticky, shaggy ball. This initial combination might look messy, but that’s exactly what you want. Cover it with a towel and let it rest for 30 minutes to begin the magic of fermentation and gluten activation.

Step 2: First Set of Folds

With a damp hand, grab the top edge of your dough and stretch it upward then fold it over the center. Rotate the bowl and repeat this folding process all around your dough, folding four times in total. Flip the dough, seam side down, then cover and rest for another 30 minutes. This gentle folding strengthens the dough without heavy kneading.

Step 3: Second Set of Folds

Repeat the folding technique once more, just like before. This is a key step for developing that airy texture. After folding, cover the dough and let it rest for a full hour. You’ll notice the dough poofs up, becoming bubbly and light, showing it’s ready for shaping.

Step 4: Preheating Your Oven

While the dough finishes its rise, preheat your oven to 450°F and place a covered Dutch oven inside. This hot vessel mimics a professional steam oven, crucial for that crispy crust and perfect oven spring.

Step 5: Shaping the Baguette

Lightly dust the dough and your work surface with flour, then turn the dough out gently. Stretch it loosely into a rectangle and fold the top third down, sealing the edge with your hand. Rotate and repeat, finishing with a final fold that seals everything into a neat, elongated shape. This folding technique ensures your baguette will have its classic form and structure.

Step 6: Tapering the Ends

Roll the baguette so the seam stays underneath. With your hands angled and pinkies touching the counter, gently roll the ends to taper them—this traditional shaping adds an authentic artisan look. Keep the baguette length in check so it fits snugly into your Dutch oven later on.

Step 7: Final Resting Period

Transfer your shaped baguette onto a flour-dusted kitchen towel, then pinch the towel’s edges to cradle your dough and help it hold shape while rising. Cover it with plastic wrap or pop it into a large plastic bag to keep it from drying out. Let it rest for 30 minutes while your oven finishes heating.

Step 8: Scoring the Dough

Use the kitchen towel to gently slide the baguette onto parchment paper placed diagonally. With a sharp lame or knife, make a long vertical score along the loaf’s length. This cut allows controlled expansion and adds the iconic look. Quickly spritz the dough with water for a steamy finish and transfer it inside your preheated Dutch oven. Spray more water, cover, and seal in that moisture for baking.

Step 9: Baking

Bake the baguette covered for 10 minutes to trap steam, then remove the lid for another 10 minutes to develop that golden-brown crust. If your loaf needs a little extra color, slide it directly onto the oven rack for 2–3 more minutes for a beautifully finished crust.

Step 10: Cooling

Once baked, move your baguette to a cooling rack and let it come to room temperature before slicing. This step is essential to avoid a gummy interior and to fully appreciate your bread’s flavor and texture.

How to Serve Small Batch Baguette Bread Recipe

Garnishes

A fresh baguette is a showstopper on its own, but a touch of garnishes can elevate the experience. Think a brush of herb-infused olive oil, a sprinkle of flaky sea salt, or even a smear of soft, whipped butter brightened with a pinch of fresh herbs. These simple touches highlight the bread’s natural flavor without overpowering it.

Side Dishes

This Small Batch Baguette Bread Recipe pairs perfectly with a variety of sides. Think hearty soups like French onion or tomato bisque, vibrant salads with tangy vinaigrette, or a cheese board with a medley of creamy brie, sharp cheddar, and spicy chorizo. The crisp crust and tender crumb act as the perfect vehicle for soaking up sauces and complementing flavors.

Creative Ways to Present

Want to impress your guests? Slice the baguette diagonally to create long, elegant pieces ready for dipping or topping. Turn it into crostini by toasting slices with garlic and olive oil or use it as the base for open-faced sandwiches topped with seasonal veggies and creamy spreads. The possibilities are as limitless as your imagination!

Make Ahead and Storage

Storing Leftovers

Leftover baguette is best stored in a paper bag or wrapped in a kitchen towel at room temperature for up to two days to maintain its crustiness. Avoid plastic wrap as it traps moisture and softens the crust, turning it rubbery.

Freezing

If you want to keep your baguette longer, freeze it whole or sliced in an airtight bag. When wrapped well, it can stay fresh for up to three months. Just thaw at room temperature or toast slices directly from frozen to enjoy that fresh-baked texture again.

Reheating

Reheat your baguette in a 350°F oven for 5–10 minutes to restore crispness and warmth. Spritzing it lightly with water before warming helps revive the crust for a just-baked taste. Avoid microwaving as it tends to make the bread chewy or soggy.

FAQs

Can I use active dry yeast instead of instant yeast?

Absolutely! Just increase the amount slightly (to about 4 grams) and dissolve it in the warm water before mixing with the dry ingredients. The rise time may be a little longer, but the results are just as wonderful.

Why is the dough so sticky?

Sticky dough is common with high-hydration baguette recipes. It means the dough is hydrated properly, which helps create an open crumb. Using wet hands and flouring your surface lightly makes the process easier and less messy.

Do I need a Dutch oven for baking?

Using a covered Dutch oven traps steam which is essential for developing a crispy crust, but if you don’t have one, you can bake the baguette on a hot baking stone or sheet with a pan of water in the oven to create steam.

How can I tell when the bread is fully baked?

Look for a deep golden brown color and a hollow sound when you tap the bottom of the loaf. The internal temperature should reach about 200°F if you want to be precise.

Can I double this recipe for more loaves?

You can, but keep in mind this Small Batch Baguette Bread Recipe is designed for a single loaf. Doubling will require longer fermentation times and a larger baking vessel or multiple batches.

Final Thoughts

There’s something truly special about baking your own baguette, especially when you can do it in a small batch that fits perfectly with your kitchen and schedule. This Small Batch Baguette Bread Recipe is approachable, rewarding, and delicious, making it an instant favorite to bake again and again. So grab your ingredients, get hands-on with the dough, and prepare to delight in the crusty, airy baguette you made all by yourself!

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