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Small Batch Baguette Bread Recipe

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4 from 14 reviews

This small batch baguette recipe makes one rustic French baguette using just 1 cup of flour. The dough is mixed and folded multiple times for gluten development and airiness, then shaped and baked in a preheated Dutch oven to create a crusty exterior and tender crumb. Perfect for a single serving or for experimenting with artisan bread baking at home.

  • Total Time: 3 hours
  • Yield: 1 small baguette (approx. 1 serving)

Ingredients

Dry Ingredients

  • 120 grams all-purpose flour
  • 3 grams diamond crystal kosher salt
  • 3 grams instant yeast (or 4 grams active dry yeast)

Wet Ingredients

  • 96 grams warm water

Instructions

  1. Mixing: Combine the flour, salt, and yeast in a mixing bowl. Pour the warm water into the center of the dry ingredients and mix until a messy, sticky dough ball forms. Cover and let it rest for 30 minutes to autolyse.
  2. First set of folds: With a damp hand, stretch the top edge of the dough and fold it over the center. Rotate the bowl and repeat three more times to complete a full rotation of folds. Flip the dough seam-side down, cover, and rest for 30 minutes.
  3. Second set of folds: Repeat the same folding process as before. Flip the dough seam-side down, cover, and rest for 1 hour until the dough doubles or triples in size and becomes bubbly and airy.
  4. Preheat oven: Towards the end of the final rest, preheat your oven to 450°F (232°C) with a covered Dutch oven inside to heat thoroughly.
  5. Shaping: Dust the dough with flour and turn it onto a floured countertop. Stretch it into a rectangle, fold the top third down sealing the edge, rotate and repeat folding twice more to form a loaf. Dust with extra flour to prevent sticking.
  6. Tapering: Roll the dough so the seam is underneath, gently taper both ends by rolling with angled hands, ensuring the baguette fits your Dutch oven.
  7. Final rest: Place the shaped baguette on a floured kitchen towel shaped to support it. Cover with plastic wrap or place in a large plastic bag to avoid drying. Let it rise for 30 minutes while the oven finishes preheating.
  8. Scoring and loading: Transfer the baguette onto parchment paper diagonally. Score vertical slashes along the length using a lame or sharp blade. Spray the loaf with water then carefully transfer it to the hot Dutch oven, spray again, and cover immediately.
  9. Baking: Bake covered for 10 minutes to generate steam, then uncovered for 10 minutes to brown the crust. Optionally, bake an additional 2-3 minutes directly on the oven rack for extra color.
  10. Cooling: Remove the bread and cool on a wire rack completely before slicing to allow the crumb to set.

Notes

  • Use instant yeast for convenience, but active dry yeast can be substituted by increasing to 4 grams and proofing it in warm water before mixing.
  • Maintaining steam in the Dutch oven helps develop a crisp, crackly crust.
  • Handle the dough gently during shaping to preserve the air bubbles for a light crumb.
  • Allowing the bread to cool completely before slicing prevents it from becoming gummy.
  • If you don’t have a Dutch oven, a heavy covered pot or baking stone with a steam pan can be used as a substitute.
  • Author: Monica
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: French

Find it online: https://monicarecipes.com/small-batch-baguette-bread-recipe/