Learn how to make a mini baguette at home with this beginner friendly small batch recipe. This mini baguette recipe uses four simple ingredients — flour, water, salt, and yeast — and can be made in just a few hours.
This mini baguette bread has a thick, crunchy crust with minimal flour dusting, an airy yet soft interior, and that iconic long, tapered shape. It's everything you love about a full size baguette, it's just a whole lot shorter!
Just like my popular mini focaccia and mini ciabatta recipes, this small batch baguette recipe uses just 120 grams (1 cup) of flour. It's a great personal sized loaf if you want a baguette big enough for a couple sandwiches or for snacking!
This baguette's small size is ideal for one or two people to share, great if you live alone and are baking only for yourself, or for you and just one other person. It's also great if you just don't want to use up all your baking ingredients.
It works best baked in a large oval Dutch oven, but I've included other baking options— including for baking in a toaster oven — if you don't have one.
One mini baguette bakes up about 10 to 12 inches long and is perfect for slathering with homemade butter, dipping in my best 5-minute olive oil bread dip, topping with deli-style chicken salad or deli-style tuna salad, or dunking in your favorite soups.
Jump to:
- 📋 About This Recipe
- 📖 Ingredient Notes
- 🥖 How to Make a Small Batch Baguette
- 🥖 Baguette Shaping
- 🔪 Scoring and Baking Baguette
- ♨️ Baking Without a Dutch Oven
- 🌡️ A Note on Temperature and Dough Rising
- 🥣 Equipment Notes
- 👩🏻🍳 Practical Tips and Recipe Notes
- ⏲️ Storage Notes
- 🥄 BONUS: Weight to Volume (Cups) Conversion + Instructions
- TL;DR — Recipe Summary
- 📖 Recipe
- 💬 Comments
📋 About This Recipe
This mini baguette recipe uses a dough very similar to my small batch crusty bread recipe with a few key differences. It's got a slightly lower hydration (80% rather than 83%) and uses slightly more yeast to speed up the process.
To provide the structure needed for the mini baguette to hold its shape, I incorporated two sets of folds during the first hour of the dough's rise time (similar to my mini ciabatta recipe). This also helps speed up the recipe.
No overnight rise needed, this small batch baguette recipe clocks in at just about 3 hours total, with plenty of hands off resting time between steps.
Initially I planned to develop a full size baguette recipe that would make 3 full size baguettes and then make a scaled down version of it. But I quickly realized that the average home kitchen and oven really aren't built to make full sized baguettes.
"...baguettes are also one of the hardest breads for the home baker to learn to make, mostly thanks to the many complicated shaping steps involved. Practice makes perfect in all things, especially when it comes to baguettes, and it's hard for a home baker to notch enough of them for the skill to become second nature. My best advice to anyone wanting to nail the baguette? Land a job at a bakery and make several hundred of them a week for a few years. Barring that, find a good recipe and just practice, practice, practice."
Andrew Janjigian, SeriousEats.com
Quite frankly, I've found that a full size baguette recipe just isn't that practical (rarely do I need multiple baguettes) for the time and effort required to get them right. If it's full size baguettes I'm looking for, I'd honestly rather just buy them at the store.
But a mini baguette? A mini baguette you can definitely make at home. It's a fun little baking project and the smaller size makes the shaping easier and gives you more control over the baking environment.
I developed this mini baguette recipe to be fairly simple and accessible for the beginner to intermediate home baker. It works best when baked in an oval Dutch oven, but I've included plenty of other baking options (including a toaster oven option!) if you don't have a Dutch oven that's the right size.
5 star reader review
“Perfect! Great instructions! I'm a baker of everything except bread! But now... I can bake bread! Thanks!”
—Sharon
Don't sweat it if it takes you a few tries to get the hang of baguette shaping; even I don't get it just right every time. Every baguette comes out a little bit different. But the baguettes that come out imperfectly are still delicious! And that's what matters.
📖 Ingredient Notes
You only need four ingredients to make this mini baguette recipe! See recipe card (at the end of the post) for quantities.
- All-Purpose Flour - I use King Arthur Baking Company's all purpose flour which has a higher protein content (closer to bread flour) than other brands of flour. If you're using a grocery store brand of flour, you may get better results using their bread flour.
- Salt - Salt doesn't just add flavor to your dough, it helps control the yeast activity. I use the chef-standard Diamond Crystal Kosher Salt which has larger, irregular crystals that dissolve quickly compared to other brands and styles of salt. Diamond Crystal Kosher Salt is is also half as salty as other brands of salt by volume, so make sure you're measuring salt by weight! If you're using a different type or brand of salt and measuring by volume, cut the amount of salt in half.
- Instant Yeast - Sometimes called "rapid rise" or "bread machine" yeast. Active dry yeast will also work, but you'll want to mix it with the water and let it sit for a minute instead of adding it to the dry ingredients. Store your yeast in the fridge or freezer to be sure it stays good! If you're not sure your yeast is good, add a pinch to a tablespoon of warm water. If it bubbles or foams after a few minutes, it's good!
- Water - Lukewarm to slightly warm water — not hot water. Hot water will kill the yeast. You're aiming for a water temperature around 90°F.
🥖 How to Make a Small Batch Baguette
We're following the standard dough mixing process here. Mix your dry ingredients together first: Flour, salt, and yeast. This disperses the yeast and salt throughout the flour for more even mixing.
Then, add the water. Mix everything together until you have a sticky, messy, lumpy dough.
You're just looking for all the flour to be hydrated and all the water to be incorporated. It's supposed to be a messy looking dough at this stage. It will be sticky to the touch and impossible to knead, that's okay! We're not going to knead it anyway.
Tovolo 12" Stainless Steel Dough Whisk
The stiff coil of dough whisk is ideal for efficiently mixing sticky, wet doughs to break up any sneaky lumps of flour hiding inside.
This small batch baguette dough has an initial rise of two hours after mixing. It needs just a bit of attention during the first hour, but during the second hour it'll rise on its own.
During the first hour, you're going to do two sets of folds. This process builds some strength into the dough that will allow us to shape it into a baguette later.
One fold involves stretching the dough out and then folding it over itself. You'll repeat this all the way around the bowl to do a "set" of folds. Use damp hands to prevent the dough from sticking to you.
Grab the top edge of dough with a damp hand and stretch it away from you.
Then, fold the dough down over the center and press to secure it in place.
Rotate the bowl 90° (a quarter turn) and repeat until you've gone all the way around the bowl to finish the set of folds.
I like to flip the dough over so the seam side is facing down while the dough rests after I finish each set, but you don't have to do this.
After the second set of folds, let the dough rise at room temperature for 1 hour. It will double in size and become very airy. Cover the mouth of the bowl while the dough rests so that it doesn't dry out.
To recap: Do a set of folds every 30 minutes during the first hour of rising (2 sets of folds total). Do nothing during the second hour of rising.
🥖 Baguette Shaping
If you're not used to working with sticky doughs, this baguette dough may be a bit of a challenge the first time you try it, especially if you're new to bread making.
There's a sort of magic to the way baguette shaping works — rather than rolling the dough like a log of clay, it's a series of folds that gradually elongate the dough into a tube. Then all you have to do is taper the ends.
Don't beat yourself up if handling the dough doesn't come naturally to you — it will become easier with practice. I've got step-by-step photos to walk you through it and you can also check out the video at the end of this post if you want more visual guidance!
This mini baguette dough is fairly wet and sticky. So you'll want to dust the top of the dough in the bowl with flour before you turn it out onto a lightly floured countertop. Dusting the top of the dough in the bowl prevents it from sticking to the sides of the bowl as you turn it out onto the counter.
Once you've got the dough on the counter, lightly dust the top of the dough with flour too. Just enough to help keep your hands from sticking.
Fun fact: Baguettes are actually not always shaped on a floured surface. Some bakers even prefer shaping them on a damp or oiled surface! I tried both those methods and it was a mess both times, so I'm sticking with the flour method here.
Loosely stretch the dough out into a rectangle. Dust any excess flour off the top of the dough so that it can stick to itself as you shape it.
Fold the top third of the dough down and use the heel of your hand or your fingertips to press down just at the edge of the dough to seal it.
The dough may stick to your hands slightly, but that's okay. The goal is to seal the folded flap shut without pressing all the air bubbles out of the dough.
Dust the surface of the dough or your hands lightly with flour again if needed to prevent sticking and use a firm but light touch as you do the shaping.
Lift and rotate the dough (a bench scraper can help you lift it) so the folded up flap is now at the bottom. You are not flipping the dough over, the seam should still be on top. You're just rotating the dough so the folded edge is now on the side closer to your body.
Once again, fold the top third of the dough down and again press along the edge of the seam using your fingertips or the heel of your hand to seal it shut.
Finally, fold the top edge of dough down, folding the dough in half, and seal the two edges together, pressing firmly against the counter.
Instead of trying to fold the dough in half all at once and then seal the bottom, it helps to move from one side of the other as you fold the top edge of dough down with one hand and press to seal with the heel of the other.
Fold, seal, move over an inch, fold, seal, move over an inch, fold, seal, etc.
Roll the dough toward you so that the pinched together seam is underneath. Then roll it gently once from the center out to help even out the log of dough.
Taper the ends by tilting your hands so your pinkies are against the counter and your thumbs are angled up as you roll the rope.
Rolling the baguette dough here isn't so much about elongating the dough as it is about tucking that seam underneath, evening out the thickness, and tapering the ends.
Watch the length! It's very easy to accidentally make your mini baguette too long. Remember, it has to fit in your Dutch oven or in some other sort of covered baking dish — make sure it can still fit!
Now that the baguette is shaped, it's time for the final 30 minute rise while the oven preheats.
During the shaping process, we knock quite a bit of air out of the baguette dough. This final rise gives it a chance to relax, expand, and develop some new air bubbles.
To support the baguette's shape as it rises, dust a clean dish towel with flour and place the baguette on it.
Pinch to fold the towel up on either side of the baguette. I use binder clips at either end to hold it in place, but this is optional.
Cover the baguette with plastic wrap or place it in a large plastic bag as it rises so it doesn't dry out.
The delicate tapered ends are particularly at risk of drying so a plastic cover that can be relatively airtight really works best here.
If your kitchen is particularly warm (75°F+), you may want to let the baguette do this final rise in the fridge so it doesn't overproof.
While the baguette does this final rise, place a covered Dutch oven in the oven and preheat to 450°F for at least 30 minutes.
🔪 Scoring and Baking Baguette
Scoring isn't just decorative; it creates a vent in the top of the baguette through which steam can escape. Without scoring, your baguette will crack and tear open in the oven unpredictably and might even blow out at the bottom.
You can score your baguette with one long slash down the center or three vertical lines slightly offset from one another down the length.
Before you score your baguette, fill a small misting spray bottle with water and have it ready to go. Once the baguette is scored, you'll spray it with water and want to get it in the Dutch oven as quickly as possible.
Lift one edge of the towel to gently roll the baguette onto a half sheet of parchment paper so that it's arranged in a diagonal line corner-to-corner.
Score the baguette quickly with cuts that are at least half an inch deep.
Spray the baguette all over with the spray bottle of water. Make sure you get the sides too, not just the top.
The water will turn to steam in the Dutch oven and help the baguette develop a crisp, crunchy crust.
The confined space of a pre-heated Dutch oven traps the steam released by the dough as it bakes, creating a nice moist environment which results in a super crunchy crust. It's the best option for baking this small batch baguette (I have other options listed below if you keep scrolling).
Use the two corners of the parchment paper that the baguette ends aren't pointing to to carefully lift the baguette into the preheated oval Dutch oven. Bake it covered for 10 minutes, then uncovered for 10 minutes.
The final 10 minute uncovered bake time is when the baguette will start to darken and turn golden brown.
After the first 10 minutes, the baguette will look quite pale. That's normal.
The final 10 minute uncovered bake time is when the crust will brown.
You're looking for an internal temperature of at least 200°F for doneness.
BONUS: If the baguette isn't quite as brown as you'd like after 20 minutes, remove it from the Dutch oven and place it directly on the baking rack for an additional 3 minutes.
Remove the mini baguette to a cooling rack. Let it cool completely before slicing it. If you slice it before it has cooled, the steam still trapped in the bread will turn the starches to mush. Luckily it's a small bread, it cools pretty fast!
5 star reader review
“Just finished this recipe! I was nervous with how my baguette looked before going into the oven but it turned out perfect. A great crunch on the outside, and a light, soft inside. This might be my best attempt at homemade bread yet, and there have been quite a few!”
—Emilie
♨️ Baking Without a Dutch Oven
While a large oval Dutch oven is the best option for baking your mini baguette bread, it's not the only option available to you.
If you don't have an oval Dutch oven that can handle the length of a mini baguette, have no fear. There are other options. Just know you may not get quite the same thick crusty crust or rise on your baguette. It will still taste good through and that's what matters.
Here are some other options that I've tested and how you can expect them to change your baguette:
- Challenger Bread Pan - The cast iron challenger bread pan is essentially an inverted Dutch oven with a shallow base and domed top. It has a rectangular shape which can easily handle the length of a mini baguette while still creating a moist, steamy environment for the baguette crust to form.
- Toaster Oven - A toaster oven is a small space already, so baking your mini baguette in a toaster oven is a great way to create an enclosed steamy environment for your baguette crust to form! I suspect most toaster ovens have a vent for letting steam out and the doors on them don't always seal shut, so it's not quite as good as using the tightly closed space of a Dutch oven but it will work. Preheat the toaster oven with the sheet pan inside for at least 10 minutes, and you can even toss a small ice cube on the sheet pan with the baguette to create even more steam inside.
- Sheet Pan with Inverted Roasting Pan - This is one step more advanced than baking your baguette uncovered on a sheet pan. If you have a roasting pan or 9x13" cake pan with sides at least 3 inches high, you can create a makeshift Dutch oven-like space by placing it upside down over the baguette on your regular baking sheet pan to bake. Just be careful when you lift the pan off — the pan will be hot and may not have handles! Use good oven mitts and consider using a spatula to lift the inverted pan enough to grab the edge and lift it off.
- Just A Regular Sheet Pan - This will work, but will give you the least "perfect" baguette results. To bake your mini baguette on a plain baking sheet or cookie sheet pan without covering it, preheat the pan in the oven for about 20-30 minutes before using the parchment paper to lift the baguette onto it. The baguette won't have as thick of a crust and may be a little flatter than if you bake it in a more enclosed environment. Because it's not covered it will brown faster — check it after 15 minutes, but you can bake for up to 20 minutes if needed. Just like the toaster oven, you can toss a small ice cube or two onto the sheet pan to create even more steam in the oven while it bakes.
🌡️ A Note on Temperature and Dough Rising
Temperature is one of the main factors in determining how quickly or slowly your dough rises (proofs). This includes the temperature of ingredients in your dough, as well as the ambient temperature of the room where you are leaving your dough to rise.
Depending on how cool or warm your water was, and how cool or warm your kitchen is, your dough may rise faster or slower.
- Warmer temperatures increase yeast activity. (But temperatures over 110°F can kill it!)
- Cooler temperatures slow yeast activity. For a long, slow rise, use just 1 gram yeast and cool water and place the dough in the fridge for 8-10 hours after completing the second set of folds.
In baking, "room temperature" is generally somewhere around 70-75°F.
Just because the dough is ready sooner or later than the times given in the recipe doesn't mean it's not working — there might be other temperature factors affecting how quickly or slowly it gets there!
🥣 Equipment Notes
You don't need to use all of the same equipment I use to make this baguette bread, but here are the tools I used and recommend:
- Kitchen Scale - You'll need a kitchen scale to measure the ingredients for this bread recipe. The ingredient quantities are so small that if you're off by a little bit it can make a big difference in how your bread turns out. You'll get the best results from pretty much any baking recipe if you measure ingredients by weight.
- Cast Iron Dutch Oven - A 7 or 9 quart oval shaped Dutch oven will give you the best results for this small batch baguette. I use this 7 quart Tramontina Dutch oven.
- Small Misting Spray Bottle - Spritzing the baguette with water before baking gives it a nice crunchy crust. Make sure you're using a spray bottle that has only been used for edible things, you definitely don't want to be spraying your baguette with bug spray residue or anything!
I don't have a spray bottle, what can I use instead? Brush the surface of the dough all over with water using a pastry brush. It's harder to do this quickly and to get an even coating of water but it will work in a pinch!
- Parchment Paper - I've been using these pre-cut quarter pan parchment sheets lately and can usually get 2-3 uses out of them!
- Dough Whisk - The sturdy wire coil of a dough whisk is designed for mixing wet and sticky doughs — the wire cuts through any sneaky clumps of flour easily! There's a reason a dough whisk is one of my favorite whisks.
- Lame - A lame (prounounced "lahm") is a sharp razor blade with a handle used for scoring bread dough. Use the corner of the blade at an angle for slashing. A sharp knife will also work.
- Bowl Scraper - A plastic bowl scraper makes removing the dough from your mixing bowl easy.
- Flour Duster - I always keep flour in a flour duster handy so I can easily dust my counter and bread with flour without it being clumpy or uneven.
👩🏻🍳 Practical Tips and Recipe Notes
- If you're struggling with the dough in the shaping stages, try using a metal bench scraper! Sliding it under the dough to help stretch the rectangle shape or lift the baguette between folds makes things a bit easier and less sticky.
- Some people find that working on a damp or lightly oiled surface is easier when shaping baguettes. I work on a wood surface which is porous so I've found that the floured surface works best. If you have a quartz, granite, stone, or metal counter, you may find that a lightly oiled or damp surface works better for you.
- A rookie mistake people make when attempting to score the three slashes on top of the baguette is to cut them at a slight angle because they appear as a diagonal on the baked baguette. But they're not actually cut on a diagonal. To get them to open properly, you need to cut the lines vertically down the length of the baguette. They should be slightly offset from each other.
- Once the baguette is shaped, resist lifting it as much as possible. If you pick it up from both ends, it will sag in the middle and stretch out. If you pick it up from the middle, the two ends will sag and stretch down. Lift it once to get it onto the floured towel. After that you'll roll it off the towel and onto the parchment paper so that it does't stretch out, and then lift it using the parchment paper sling which supports the full length of the baguette as you transfer it into the Dutch oven or onto a sheet pan for baking.
- GLUTEN FREE/WHOLE WHEAT/ALMOND FLOUR: Certain brands of 1-for-1 gluten free flour do work for bread recipes, but I'm not sure which ones they are and haven't tested any here. If you do use a 1-for-1 gluten free flour and are successful, please leave a comment sharing which brand you used! Whole wheat flour and almond flour won't support the gluten formation necessary to make this type of bread. Whole wheat flour contains the bran, which cuts through the gluten strands, making it hard to build strength into this dough. Almond flour is simply ground almonds, it doesn't have anything in it that will help it develop gluten or give this dough structure.
⏲️ Storage Notes
This homemade baguette is best eaten with in the first 2 days after baking. You can store it at room temperature for 4-6 days. Storing it in an airtight container like a large resealable bag works well, though the crust will soften due to trapped moisture.
A cloth bag, brown paper bag, or a bread box with a controlled air vent will help the bread retain moisture while preserving the crunchy crust.
Do not refrigerate bread; the fridge temperature will make it go stale even faster.
This baguette freezes beautifully. Store it in an airtight plastic bag in the freezer with as much air pressed out of the bag as possible. Reheat from frozen at 350°F for about 10-15 minutes in an oven or toaster oven.
🥄 BONUS: Weight to Volume (Cups) Conversion + Instructions
I tested and developed this recipe using weight measurements for accuracy. I can't promise how it will turn out if you measure with volume measurements (cups, teaspoons) because not all measuring cups are the same!
There is no set standard for what "1 cup" of flour weighs — I use 120 grams, but other people (and online conversion calculators) use 130 grams, or even as much as 150 grams which can make a big difference in how a recipe turns out!
I am making a rare exception to provide estimated volume measurements for you here since I've described this recipe as using "1 cup" of flour. **Please read this carefully!!**
- To properly scoop flour in cups: Stir and fluff the flour in your container well so there's plenty of air in it. Use a spoon to gently scoop the flour into the one cup measure, then use the back of a knife to sweep any excess off the top. The cup should feel pretty light and the flour should not be tightly packed into it. Think of it more like a ⅞ths cup.
- To properly measure water: Use a liquid measuring cup. Place it on a flat surface, fill with water just until the water reaches the correct marker when you look at it at eye level.
- To properly measure with measuring spoons: Scoop dry ingredients flat, do not use heaping scoops. Olive oil should not overflow the rim of the measuring spoon.
Here are small batch baguette volume measurements (use at your own risk):
- 1 scant cup all purpose flour, well aerated and properly scooped (see above)
- ⅓ cup + 1 Tablespoon water
- 1 teaspoon Diamond Crystal Kosher Salt (use ½ teaspoon of any other brand or type of salt)
- 1 teaspoon instant yeast (OR use a slightly heaping teaspoon of active dry yeast)
Troubleshooting: If the dough seems overly dry, mix in additional water ½ teaspoon at a time and use wet (instead of damp) hands to do the folds. If the dough seems overly wet when you mix it, mix in an additional 1 teaspoon flour at a time until it looks right. If needed, you can also very lightly dust in more flour as you do the folds.
If you use these volume measurements and the recipe did not turn out right, it's because it is very hard to measure accurately with volume measurements. This is why the recipe did not turn out right. Try again!
TL;DR — Recipe Summary
- Mix the flour, salt, and yeast. Add the water and mix into a sticky dough.
- Cover and rest (bulk ferment) for 2 hours. Do a set of folds every 30 minutes for the first hour of bulk fermentation.
- Turn the dough onto a floured surface. Dust lightly with flour.
- Shape the baguette, using your fingertips or the heel of your hand to seal the seams shut. Roll it briefly on the counter, then taper the ends.
- Let the shaped baguette rest for 30 minutes supported by a flour-dusted towel while the Dutch oven preheats at 450°F.
- Roll the baguette onto parchment paper, score the top and spray the surface generously with water. Then place the dough in the Dutch oven.
- Bake for 10 minutes covered, then 10 minutes uncovered. For more color, finish by baking the baguette directly on the oven rack for 2-3 minutes more.
- Let cool completely before slicing.
📖 Recipe
Small Batch Baguette Bread Recipe (Made with 1 CUP of Flour)
Equipment
- Oval Dutch oven (7 quarts)
- Small spray bottle
- Lame
Ingredients
- 120 grams all-purpose flour
- 3 grams diamond crystal kosher salt
- 3 grams instant yeast (4 grams active dry yeast)
- 96 grams warm water
Instructions
- Mixing. Mix the flour, salt, and yeast together in a mixing bowl. Pour the water into the middle of the dry ingredients and mix until combined. Gather it into a messy, sticky ball in the bottom of the bowl. Cover and let it rest for 30 minutes.
- First set of folds. With a damp hand, grab the top edge of the dough and stretch it away from the bowl. Then fold it down over the center of the dough. Rotate the bowl a quarter turn and repeat. Repeat two more times, so you've gone all the way around the dough. Flip the dough over so the seam side faces down. Cover and rest 30 minutes.
- Second set of folds. Repeat the same folding process as before, going all the way around the bowl. Flip the dough so the seam side is down. Cover and rest 1 hour. The dough will double or triple in size and become quite bubbly and airy.
- At the end of the hour, preheat the oven to 450°F with a covered Dutch oven inside.
- Shaping. Dust the top of the dough in the bowl with flour, then turn it out onto a lightly floured countertop. Dust the now top side of the dough lightly with flour, just enough to keep it from sticking to you. Loosely stretch the dough into a rectangle with the long side facing you. Fold the top third of the dough down and use the heel of your hand or your fingertips to seal the edge. Lift the dough and rotate it so the folded edge is now the side closest to you. Again fold the top third of the dough down and seal the edge. Finally, fold the top edge of the dough down to fold the dough in half, sealing the two edges together against the counter. The dough will naturally elongate as you work through the folding process. Dust in extra flour as needed to prevent it from sticking to your hands.
- Tapering. Roll the dough forward so the seam is underneath. Give the dough one quick roll from the center out to even it out. Then taper the ends by rolling the ends with your hands angled so your pinkies are against the counter. Make sure the baguette isn't longer than your Dutch oven or baking vessel — it will need to fit inside!
- Final rest. Dust a clean kitchen towel with flour and gently lift the baguette onto it. Pinch the towel so that it stands up on either side of the length of the baguette to hold it in shape. (Optional: Use binder clips to loosely secure the towel in place, providing room for the baguette to expand as it rises). Cover the baguette with plastic wrap or place it inside a large plastic bag to prevent it from drying out. Let it rise for 30 minutes while the oven preheats.
- Preheat the oven to 450°F with a covered Dutch oven inside. Fill a small spray bottle with water, get out your lame, and clear a space to put the Dutch oven when you take it out to put the baguette inside.
- Scoring. Use the dish towel to gently roll the baguette onto a half sheet of parchment paper so it lies on a diagonal corner-to-corner. Score vertically along the length of the baguette. Quickly spray the loaf all over with water and transfer into the hot Dutch oven, spray with more water, and cover immediately.
- Bake. Bake for 10 minutes covered (don't peek!), 10 minutes uncovered, and then an additional 2-3 minutes directly on the rack if your baguette needs a bit more color.
- Transfer the fully baked loaf to a cooling rack and let cool before slicing.
RECIPE NOTES
- Gluten firms up in the fridge; if you find the sticky dough is too hard to handle at room temperature, you can pop it in the fridge after the second set of folds for anywhere from 4 hours to 3 days prior to shaping and baking. It will be much easier to shape while it's cold. Let it rest at room temperature in the floured towel for 1 hour after shaping and before scoring and baking.
- To freeze: Place baked baguette in an airtight bag in the freezer with as much air pressed out as possible. Reheat from frozen in a 350°F oven for 7-10 minutes.
- If using another covered baking vessel or inverted baking dish on top of a sheet pan, you'll still want to preheat them before baking the baguette. (See blog post for other baking options).
- For other baking vessels, refer back to the blog post!
ava says
well thats it for me. Ill not follow another recipe from you with all your inane directions...Can't you just write the recipe without all of the commentary, Im a seasoned bread maker and dont need to read what equipment I'll need etc etc
.Read a recipe book . And then after reading everything dam thing --its in grams ugh
Rebecca Eisenberg says
1) I didn’t realize you were the sole audience for my blog and that I should be writing all my recipes for you specifically.
2) You clearly didn’t read all of it because I very helpfully included volume measurements for the ingredients along with helpful instructions for how to measure them as accurately as possible, because as a recipe writer I want you to have as much knowledge as possible to be successful with my recipes. I’d expect a seasoned bread maker like you to know the importance of reading a recipe fully before beginning. If you can’t be bothered to read it, that’s not my problem.
3) If you don’t want to make my recipes, or don’t like the way I write them (intentionally for beginner to intermediate bakers), you don’t have to spend any time on my site or make my recipes. It does not bother me one bit and I’m certainly not going to change my approach for you. Don’t get mad a me, go find another recipe to make, the internet is literally full of them. ¯\_(ツ)_/¯
Laurie says
Good for you for standing up to Ava. What an obnoxious comment to make.
Tammy Sexton says
I actually enjoyed all of the information and the photos. I’m a novice bread maker and all of the information was so very helpful. I actually made a very nice loaf and it was my first attempt at a baguette, but it will not be my last. I love the small batch recipes as it’s just me making and eating the bread. Thank you!
Belfie says
A "seasoned bread baker" who objects to using grams? Ugh.
A suggestion though, instead of a regular roasting/cake pan, a disposable aluminum one is much easier to wield. I got that tip from ATK, who use 2 of them doubled up as a lid for their larger baguettes. 😉
Michelle says
I'm so excited to try this recipe! With just 2 of us we usually end up tossing a larger loaf because we can't eat it quick enough. A question I have is I'm now milling my own grains would I need to adjust anything f fresh milled flour? Thanks 😊
Rebecca Eisenberg says
You know, I’ve never actually milled my own flour so I’m not sure! I think it should be fine, though your flour may be slightly more or less absorbent or higher/lower protein than a standardized grocery store flour. The recipe should still work but it just means the hydration may be slightly different. If you give it a try please let me know how it turns out!
Kyle says
Excellent response!
As loose as this dough is, i was thinking of using this recipe to make pizza dough. Thoughts?
Rebecca Eisenberg says
You absolutely could but I actually think my mini ciabatta dough makes a better pizza dough! It has a little bit of olive oil in it which helps with browning and gives a better pizza dough flavor.
Doug says
I’m making this again because I can’t eat enough of it. But tonight with French onion soup and roasted chicken medallions with Brussel sprouts
Lori says
*A seasoned bread baker measures by weight not volume. I LOVE your bread recipe 🙂 Thank you!
J Ellen Stanger says
Good for you. It's your content/receipe(s). Unfortunately people, like the woman above, say things on blogs, pages, Instagram, etc. Where they are a faceless phantom. Keep up the good work. It's a shame you cannot just block her. Trolls.
JS says
Thank you. I can't wait to try this. I have a scale and can use grams or ounces. I made a batch of soup and can't wait to try this bread with it.
Liz says
Have you ever tried to make this gluten free? If so, is a cup for cup mix a good choice for flour?
Rebecca Eisenberg says
I haven't personally tested this but I've heard the cup-for-cup GF flours are the best way to approach making a regular gluten bread recipe gluten free! It's definitely the best place to start.
Carol says
I read a bunch of opinions (not science) that suggested French and other European flours are tolerated better by gluten sensitive people- of course GF for gluten allergic folks.
Just made this recipe and already I'm planning my next batch! French bread with lentil soup!!!! Thank you for the detailed instructions!
Susan says
I loved your recipe and I’m going to make it. I have adult ADHD and I NEED recipes like this lol!
Rebecca Eisenberg says
I also have ADHD and these small batch recipes are great for me too lol. BTW you may enjoy my post on how I organize my kitchen for ADHD!
Ann says
Ha, great reply! Don't listen, you're awesome!
Poppy says
Well, I liked it.
Lori says
Pretty sure if you are an accomplished bread baker, you wouldn’t be so negative about any of this recipe. In the art of baking, it requires step by step instructions and yes people need to know what tools to use and when. And ANYONE who plans to use a recipe should always read all the steps so they know what to have, and the expectations of the final result. So if you had issue with it you could have picked what you needed and moved along without the need to be so tiny. Don’t discourage new bakers from wanting to give things a try. I haven’t been able to bake for many years due a bad back. Finding this one gave me the opportunity to make bread again with little actual time in the kitchen. AND a great refresher on making bread. The bread was tasty, the crumb and the crust - yummmmm! This will be a go to recipe! Thank you The Practical Kitchen!
Ashley Harty says
You’d think a ‘seasoned baker’ wouldn’t need to follow someone else’ bread recipe to begin with 🙃
I’m on my final rest and can’t wait to see how it comes out! Pretty sure my shaping won’t be bang on but i bet it will be delicious none the less!
Jennifer S says
If you actually knew what you were doing, you'd know grams is what all professional bakers use, its also what the world uses, except americans, which explains a lot. The tutorials are for novice bakers; the world does not revolve around you.
Ann says
How do you convert grams? I've never made bread before
Rebecca Eisenberg says
The cup measurements are in the blog post!
Johan says
You’re a seasoned bread maker and complain about grams? 🤔 Isn’t like that in some of your recipe books that you have read (which I don’t see why this have to be anyway to be good)? etc etc. an interesting comment
Richard Z says
I would like to add additional flavors such as sun dried tomatoes, or olives, or seasonings like rosemary
Emily says
This recipe is brilliant and I really appreciated you explaining all the reasoning behind things. As someone who isn't a pro I felt like it was challenged, but as my beautiful baguettes proved with the right direction I can't do it!
I've never managed to bake nice bread before and I feel incredibly proud (I will be baking your baguettes again and maybe even try some of your other bread recipes). Thank you for sharing the recipe and all you knowledge!
Rebecca Eisenberg says
Thank you so much!! I'm so glad you enjoyed the recipe 🙂 Welcome to the fun world of breadmaking!
Sarah says
Some of us are new to this, if you're so experienced why are you looking at beginner recipes on blogs lmao Shouldn't you just already know how to make a mini baguette then?
Thanks for this recipe - just made this as my first try at making bread and it came out pretty good! The video was super helpful and the instructions helped demystify the process.
Frank Ballatore says
Hey Rebecca - Great recipe! Do you think it would work as a sourdough recipe? Maybe use 25g of active starter, eliminate the dry yeast and reduce flour and water by 10g each? I think I’ll give it a try.
Rebecca Eisenberg says
That’s exactly where I would start to try experimenting with it! Let me know how it turns out for you. Happy baking!
Jill Steinhauser says
Did you ever try this recipe with sourdough starter? Could you possibly use both starter AND active yeast?
Rebecca Eisenberg says
Yes. You can use starter and active yeast. The starter will provide flavor, the yeast will make it rise on time!
Heidi Borelli says
Whoa. Simmer down. The audacity of your rudeness. It's HER blog. It's HER platform. It's HER creation. It's a comprehensive tutorial for all levels of bread baking. Grams are the most accurate and proper way to bake bread, by weighing the ingredients.
Also.... at the top of her page, which was missed by you, is a handy little button that does something magical... it takes you DIRECTLY to the recipe.
Lou says
I love all your small batch recipes! They're just perfect for my husband and I to enjoy fresh bread anytime we want. I've even adapted them to bake in the BBQ to enjoy fresh bread when we camp. Plus, I've gained so much experience with my bread making because I bake these more often. Thank you so much and I look forward to other small batch recipes!
Lauren says
Laughing at Ava. I wonder how many boats you've missed in your lifetime.
Susan says
You are so silly. I cannot measure a thing (had to use the cups etc.)...I have no patience for dough rising (i kinda did it whenever). and I hated letting ir rise for an hour, but squared it out and did the necessary...all with french flour...
never waited the exact hour or thirty minutes...adapted something to be a spray bottle.
BUT IT IS DAMN GOOD. WAY TO GO and THANK YOU FOR THIS RECIPE.
If I can get more patience and do it more...it will be perfenct (I do not have the great crumb you do...but I will work on it.)
Perfect first try on a sunday afternoon.
Thank you for this recipe..and you above commenter...go get a bread machine or something.
Love this.
Thank you.
C Brown says
Um, it's called jump to recipe (which Rebecca has; not everyone does).
And if you're truly a seasoned bread maker and don't use a scale to measure, then you may be covered in seasoning, but you truly don't know how to bake bread.
Also, if you're so seasoned, why are you looking for a recipe to make bread?
Cynthia Banks says
Sweetheart, did you forget to take your medicine this morning? What an unnecessary, cranky response to such a great recipe!!
Mary McC says
Rude! It’s the internet, you are not alone out here. I for one appreciate the education! Did you miss the “jump to recipe” link?
Donna McAndrew says
Silly Rebecca how dare she make these recipes user friendly. I mean I can see how you are offended by her practical kitchen advice.....oh hang on that is what it is called.
Off you pop no one needs you here. REBECCA YOU ROCK!!
Tiffany says
Hi, I have yet to make this but as I'm going to the kitchen now, can I use a regular aluminum baking sheet for this? I also don't have parchment paper. Is that ok? Can I spray or use olive oil or foil on my pan? Last time I tried a pan one recipe I tried (not your) it never rose or browned. Ty for any reply and ty for sharing this nicely explained recipe. Excited to try but nervous.
Rebecca Eisenberg says
Aluminum baking sheet should be okay, and you should be fine without parchment paper — it may just be a little trickier to move your baguette around! Good luck!
Michele Moffit says
I know this is an old comment, but wow! If you are such a “seasoned” baker, then this is way below your level, I’d guess. 🙄
I have also been baking breads for many years, but found this recipe and technique useful.
In the future, save your nasty comments. PLUS- Grams you say? Lol, that is how ingredients are weighed. I am an American, but most of the world uses the metric system.
Alison Libby says
Ava, I am a former lab chemist and your comments are not only rude, they are not precise. Measurements should always be in grams for the mass of the powder. Using volume measurements (cups) are not accurate. Depending on the shape of the cup, the particle size, your volume measurements can vary significantly from mass measurements (grams). Cooking is in great part a science, treat it as such.
Jeanna says
How can you even call yourself a seasoned baker if you’re not using a scale to weigh your ingredients?
And you’re definitely not seasoned in the art of being kind and gracious.
Theresa says
I for one appreciate the detail as I AM NOT a seasoned bread maker, so the more info the better. Also, there's no reason to be rude.
Dan Donovan says
Made 2 of these to use a “sandwich rolls” for dinner this evening, WONDERFUL!
Simple, easy recipe that produces a tasty mini loaf quickly. Can’t say enough good things about it.
Marie C says
I just made this recipe and it turned out great! I plan to make it again this weekend. I loved how detailed the instructions were and the recipe turned out exactly how I expected it to. It was delicious with a small piece of brie that I had, and it would be wonderful for a small batch of fondue. When I make it again, the only thing I will do differently than the first time is put the bread directly on the rack in the oven after the baking time is done (as suggested in the recipe), just to crisp up the crust. If you have the 5 basic ingredients and 3 hours to minimally tend the bread from start to finish, this recipe is so much fun!
Emilie says
Just finished this recipe! I was nervous with how my baguette looked before going into the oven but it turned out perfect. A great crunch on the outside, and a light, soft inside. This might be my best attempt at homemade bread yet, and there have been quite a few! The instructions were so easy to follow, and I always love having the video aid for extra clarification. Next time I think I will be making a couple! Thank you for the time spent perfecting this—your effort is definitely noticeable 🙂
Lu B. says
This is the only baguette I will ever make. In fact, I see this being a weekly bake. The recipe is clearly written and the outcome is perfect. Thank you, Rebecca, for taking the time to develop so many really, really good recipes.
eliza says
I just made this, but added sunflower and flax seeds in an effort to recreate a similar bread I had recently. This was so yummy that I ate the entire first loaf and will have to hide the second one so it can last to be used for my sandwich.
The recipe was super easy to follow and I'm not sure if Ava is technologically challenged, but there was a perfectly good "jump to recipe" button that I used frequently to get back to where I was in my steps. Sounds like she should stick to physical books if she has so much of an issue with your blog. I can't wait to look at your other recipes!!
Jacqueline O says
This bread turned out so good! As a seasoned baker, I was so happy to have all the details you provided, instructions, video, conversions, etc. and you have a handy "jump to" list as well. This is the first recipe of yours I've made (found you on Instagram) but it won't be the last!
C Brown says
Yay! Someone who actually knows how to bake rather than someone covered in seasoning!
I love recipes written in grams 'cause I almost always sub something, whether it's whole wheat pastry flour, yogurt and water for buttermilk, or what. I made an incredible anadama bread doing this, for example.
I'm going to put some whole wheat in this recipe - and make two real mini-loaves so we can have banh mi.
Mia says
Lots of work for a little loaf, but totally worth it! Made two with two pre-teen boys (ended up doing most of the work lol) and it will definitely be something we make again!
Georgina Marchant says
Fist time ever trying to bake bread from scrath. This recipe was so easy to follow and the bread tastes delicious. I will definitely be doing this again and trying some of the other recipes!
Sharon says
Perfect! Great instructions! I'm a baker of everything except bread! But now... I can bake bread! Thanks!
Selva says
Rebecca, do not change anything in your style. Your detailed instructions, use of weight measurements, and attention to detail are perfect for the novice and the experienced. Thanks for all the recipes.
Susan says
Agree!
Parker Westbrook says
I've been trying to make a really good loaf of bread for almost a year, and it was always meh. Someone posted a link to this recipe on Reddit. I tried it and it's the best bread I've ever made, and the easiest. I've made it every day for the last 4 days to keep practicing. Thanks for all the details and for the video, they really helped. Signed up for your newsletter, am very excited to go through the site!
Rebecca Eisenberg says
Oh I am SO glad to hear that!! Welcome to The Practical Kitchen Community! Your bread journey starts here 🙂
Michele says
I love your recipes! They are very manageable and have always produced delicious results. I'm glad you take the time to explain the entire process. I read it in the beginning but now go directly to the recipe. I make bread a couple of times a week and now the process has become a habit.
Karen says
Followed the recipe exactly as written and my baguette was perfect! Thank you for a simple, but delicious recipe!
Jack Lindahl says
Baking it now as I write. Can't wait to try it! My only suggestion about formatting the recipe page would be to place the actual ingredients and recipe near the top, then feature the photos and commentary afterwards. I admit I got a bit frustrated with all the scrolling. Thanks!
Rebecca Eisenberg says
Hi Jack, thanks for the thoughts. Unfortunately there's a reason food blogs are formatted this way — it's the only way to ensure we get paid for our hard work that our readers get to use for free! Beyond that, if I format the post the way you've suggested, a lot of people won't ever scroll past the recipe to read the commentary, which has super important and helpful information that they should read before making the recipe! In the future, there is a jump to recipe button at the top of the page and you can use the table of contents to jump around as needed so you don't have to scroll so much.
Jenn says
This recipe is amazing. I have baked for years and always struggle with loaf bread. The instructions and the step by step was just what I needed. Thank you!
The grams really does make a difference.
Pauline says
My hand poured 4 grams of salt. Also my dough became too long during shaping and I cut it to fit my cake tin steam cover. And my steak knife didn't score very well, haha. Given all these slips they came out so good. I am so happy and feel more confident now. Thank you so very much for the recipe.
Jamie says
I’m so grateful for the thought and effort that goes into making these small batch recipes! Between the baguette and the mini focaccia, I am gaining a real confidence with bread types and am able to eat the whole loaf without waste! I have made this baguette about three times now and each time has been simple and delicious! Thanks so much for your work 💕🥖
Vicky says
I am so happy to have found your site! I can't wait to try your "only me" size recipes! I don't have the longer Dutch oven but do have a ceramic/corning oval bowl with lid that is oven safe, will that work for this recipe? I have a small Dutch oven and am excited to try your small boule size overnight recipe. But really want this for dinner tonight! Thanks for all your great work with these recipes!
Rebecca Eisenberg says
You'll have to check what temperature it's oven safe to! I have other baking vessel options in the blog post for if you don't have an oval Dutch oven big enough.
Annette Walsh says
This is awesome! I made it last night and hubby loved it.
I have a question. Can I triple the recipe, and rise and cook 1/3 of the big batch daily, if I keep the dough in the frig until time to work with it?
Rebecca Eisenberg says
So glad you liked it! I don’t see why that wouldn’t work though you might find the dough a little less bubbly or airy on the third day. Give it a try and let me know how it goes. 🙂
Edit: If you want to go this route I would recommend not increasing the amount of yeast, since you’re aiming for a slower rise. The dough may need more time to rest after the folds before you shape the first baguette, but since you’re going for a slower fridge rise you don’t want to increase the yeast too much!
Kate says
I made thos recipe yesterday and it worked perfectly! Loved it.
Rebecca Eisenberg says
So glad you liked it! 🙂
Kate says
Typo: this
Heather says
This was so good! I screwed up the scoring as I usually do, but it tasted amazing. I ate the whole thing with butter at 1030pm! Easy to make and will definitely do again.
Liz says
I made two brat size buns using this recipe. I appreciate your directions with photos. This was delicious. I will be using this recipe often.i appreciate the small batch recipes you have on your site. Hope you will add more in the future.
Rebecca Eisenberg says
I'm so glad you liked the recipe! More small batch recipes are for sure on the way, stay tuned!
Carolyn says
Excellent recipe. Thank you
Rebecca Eisenberg says
aww thanks so much! glad you liked it!
Dennis says
Is it possible to pre made and freeze the dough before baking??
Rebecca Eisenberg says
I don’t recommend it! If you want a longer rise, you can reduce the yeast to 1 gram and let the dough rise in the fridge until you’re ready to bake it (more like my small batch crusty bread dough).
Dennis says
I see. Was thinking how to get fresh bread every morning and doing the prep ahead of time. What do you recommend? bake and then freeze and then reheat?
How to make the crust less crusty? just softer in general. The other day i was at a restaurant and realized that fresh baguette are so good so want to see if i can do it at home for breakfast.
Rebecca Eisenberg says
I would bake and freeze and then reheat in the morning. It reheats really well! And for a less crusty crust, don’t spray it with water before baking and bake it on a sheet pan instead of in a Dutch oven. It’ll still be crusty but slightly less so! If you want an even softer crust you could do an egg wash or milk wash before baking.
Darlynne says
Add my voice to those who love this recipe. I had extra dough from a recipe I've used for years, so I applied your process to that and wow, my first ever successful crunchy baguette. Today I'm making your actual recipe and am eager to see the results. Also shared this with everyone I know who likes to bake. Thank you!
Rebecca Eisenberg says
I love this so much!! There is no one "right" baguette dough, you can definitely use this shaping method with other doughs — I'm so glad to know it worked for you! Thanks for spreading the word 🙂 I hope you enjoy today's baguette too!
Larry says
Rebecca
I have made artisan bread using a Dutch Oven pot. Unfortunately, I broke the lid. And that is why I appreciate that you mentioned using a baking pan upside down as a lid on a baking pan. I have been using my toaster oven to make my bread.
I am glad I found your recipe since I was trying to make small baguettes instead of a roll of Artisan bread. I will try your recipe today in fact. BTW I appreciate that you were able to stand for yourself. I know you are not bothered by the "Seasoned Bread maker". She is just jealous period. Look all the positive reviews you got vs. on sour one, dugh
Rebecca Eisenberg says
Thank you, Larry!! I hope you enjoy your mini baguette, do let me know how it turns out!
Eli says
I don’t understand step 11. Makes no sense at all lol.
Otherwise this looks great. I have made a lot of bread in my time but have never been that happy with my baguettes. I picked up some good tips here that I look forward to trying.
Rebecca Eisenberg says
Hahahah I know it’s hard to resist but letting it cool before slicing will prevent it from getting gummy inside!
Laurie says
It’s a nor’easter and took your advice and made your French bread recipe. While my technique was not as graceful as your video, the bread is delish both in taste & texture. It really was easy and your recipe is so forgiving. Can’t wait to do your other small batch yeast breads. Good job and thank you for all of the tips and tricks in making this bread. It is perfect size and qty for a household of now one.
Rebecca Eisenberg says
Such a great recipe for baking during a snowstorm! So glad you liked it 🙂 I'm sure your technique will get better with practice!
Carol says
I made this bread last weekend! So easy, and the flavor is really good! I did have an issue because I didn’t have an oval Dutch oven to accommodate the size of the loaves. So I shaped them to fit into my baguette pan, and baked as I always do. I baked at 450 degrees with ice cubes in a pan below, for about 25 minutes. They never got brown. Why? Thank you for a great easy recipe. Flavor was still great-just looked a little pale!
Rebecca Eisenberg says
That sounds like a perfect solution if you don't have a Dutch oven! If they were looking a little pale, I would have just baked them a little longer to get more color.
Katya says
This recipe is fabulous! It's easy, very fast and makes just enough bread for two people. The recipe is easy to follow and the baguettes are amazing. On par with those from my favorite local bakery. I use french t55 flour and i feel like this does make a difference but it works with regular flour as well. In the future I will be trying to mod it to use my sourdough starter as well. 🙂
Chicago Dad says
I never comment on the web but I had to here. My two kids and I made this today. Despite having to go suddenly in the middle and thus having to pop the dough in the fridge during shaping, it came out amazing! We barely let it cool before ravenously tearing into it. A++++ recipe and perfect for can’t skill level. I don’t even have a picture because it was gone so fast.
Rebecca Eisenberg says
I’m so glad you liked it!!
Austin says
Hi! I’m an experienced baker, but an inexperienced bread maker. This turned out beautifully in terms of appearance, but it came out overly salty despite my measuring by weight. I’m definitely going to have to try again with your Kosher Salt recommendation. BUT, what I’m really wondering about is what would cause the bread to smell/taste like rye bread? It has that very strong caraway taste and smell which is so bizarre! I was wondering if you knew what that might be? Lol ☺️ Thank you so much for these fun recipes to try!
Rebecca Eisenberg says
I'm so glad this turned out looking right — I would definitely try again with the correct salt! And I really have no idea what might be causing that caraway smell. That's so wild! I wish I had an answer for you, but it may just be a mystery. Did you maybe cook something with caraway in the same pot recently? Curious to know if it happens again next time you make it!
Austin says
Lol it was so funny! I actually hate caraway, so I have never had it in the house. It’s so weird! I thought maybe it was a normal smell and me being a novice was just uninformed to this magical mystery. Thank you for replying! I’ll let you know how it goes on the second try! Also going to give your crusty bread a try! ☺️
Linda says
Thank you thank you! I made bread! Followed recipe exactly. I was skeptical, did it rise, should it look like this, is it too sticky, not sticky, too much flour on my counter…all the reasons I’ve never attempted bread. But it’s lovely! Perfect crust, airy inside. I see more small bread making in my future.
Rebecca Eisenberg says
Welcome to the world of breadmaking! So glad you liked the recipe, wishing you luck with all your future bread endeavors!
Emilie says
I adore this recipe. As others have said; I’ve been wanting to make bread for years and was always too intimidated to do it! I had to trust the process the first time cause it didn’t look smooth or mixed at first and I really didn’t know if it would work but it did! And it was delicious!! I’ve made it 6 more times since I tried it for the first time exactly one week ago.
Rebecca Eisenberg says
You should feel SO proud of yourself!! Keep enjoying the bread — what a lovely new skill to have!
Ann Marie Michaels says
I just made this and although I haven't tasted yet (saving it for dinner tonight -- reheated beef stew,) I want to tell you that it came out PERFECT!
I really want to thank you for this recipe. I actually prayed to find it and it came right up. I used to bake a lot and I have been a food blogger for 16 years -- but I went through a divorce 2 years ago, and then had to move twice because I lost my home and with allt he stress from the divorce and moving, I couldn't bring myself to bake anything.
So I prayed and asked God for a simple recipe that works. And yours was perfect! I could make one small loaf just for me to eat alone.
Thank you! You made my week. And I'm sorry you have to deal with nasty people like that first comment. I know how it goes -- I deal with it, too. But I just wanted to write this message to let you know that I appreciate you!
Rebecca Eisenberg says
I'm so glad it turned out so wonderfully for you! 🙂 And I'm glad to hear you're finding joy in baking again!
Cat says
I absolutely love this recipe. Mine tends to end up more batard shaped but that's a me problem. I really appreciate the level of detail in the directions as I struggle with vague terms. Thank you!
Melinda says
I have made 2 of these jow and love them! Recently became fascinated with sourdough starter and made my own. If I were to use the starter instead of active or dry yeast, do you know how I should adjust the recipe?
Rebecca Eisenberg says
I would still recommend using the yeast — sourdough is a much slower process so you'd have to adjust the recipe a lot more to build strength into the dough in such a short time period. But you can reduce the flour and water by 10g each and add 20g of active, fed starter or sourdough discard to add some sourdough flavor to the baguette! But again, you'll still want to use the yeast.
Brooke says
If I wanted to make two baguettes, I’d just double the recipe and divide the dough in half after the second rise, shape, and bake? I’m VERY rusty at making bread and not an experienced baker. I appreciate your carefully-written and explained instructions. I need that step-by-step handholding!?
Rebecca Eisenberg says
Divide the dough in half after the first rise, during the step when you shape it! Also, only increase the yeast by 1 gram, don't double it. It'll work beautifully!
Burl Mikesell says
I made this earlier this week in our rv oven, it’s a real challenge in something that size (about 15X15) I used an aluminum pan and covered with foil. I added a few drops of water for steam..
The loaf turned out great, crackly crust and tender crumb. I tried the breadsticks but failed miserably because of the way our oven heats. I added a pizza stone as a deflector and it works really well. I’m gonna try the breadsticks again in the near future.
Burl
Rebecca Eisenberg says
I'm glad the baguette worked in your RV oven! That's so great. The pizza stone will definitely help with the breadsticks, I think! You can probably even slide them right onto the pizza stone instead of using a sheet pan as long as you have a pizza peel or way of removing them easily!
Susan says
Have you ever used ! Romertoff clay pot to cook in? Just wondering cause they are soaked in water ..not sure if they can be pre heated? Just curious...I do recall vaguely making bread in one years ago...but I luckily have a oval Dutch oven....love the idea of a baguette for one so will try..with French flour.
Rebecca Eisenberg says
I haven’t tried one of those pots, no! Sounds like an interesting experiment though!
susan says
Imight try it once I master this recipe! Thanks for the reply...
Susan says
Well I have to work on my crumb...but this was so well exolained..and with the 55 flour it worked and I am eating some really good bread and it made enough to last me 4 days! It does freeze beautifully..so happy and many thanks for all the tips and tricks...and I used the measurements....don't have a scale...it was lovely and not too intimidating! Gonna make it again this weekend.
Maya says
Hi Rebecca! I love this recipe, and I planned to make it today, but my oven broke 🙁 to bake in the toaster oven, do I also need to cover it and uncover, or just bake it uncovered the whole time?
Rebecca Eisenberg says
I’m sorry about your oven! Just bake it uncovered the whole time if you’re doing the toaster oven. Happy baking!
Maya Malka says
I seem to have done anything right and the dough was beautiful up until I tried to cut it, then it completely deflated and now it's baking and not rising :/ what could have I done wrong?
Rebecca Eisenberg says
It sounds like you might not have created enough tension during shaping or your dough overproofed! If it’s very warm in your kitchen, let it do the final rise in the fridge.
Nancy McFadden says
Could I use traditional yeast rather than instant?
Rebecca Eisenberg says
When you say traditional yeast do you mean active dry yeast or fresh yeast (aka cake yeast)?
Nancy McFadden says
Active dry, not instant
Landyn says
This was sooo yummy, thank you for the recipe!! I am relatively new to baking, and this is the second 1 Cup recipe from you I have tried (made focaccia yesterday) . Both were delicious! I do not have a scale yet, I intend to buy one when money permits, and it still turned out pretty good I think? I also used gluten free flour, and it was one of the best breads i’ve ever eaten! (Unfortunately, gluten free breads are often disappointing, but this was lovely!) Thank you again for sharing the recipe!!
Rebecca Eisenberg says
I'm so glad it worked for you without a scale AND using gluten free flour! Incredible! Thank you so much for sharing. 🙂 Happy baking!
Molly says
I love to make this at home, but am attempting to adapt it to make with my high school foods class. Is there a point in the process that it could be refrigerated for about 24 hours? Ideally we would start it one day and finish it the next. I love the idea that each of my students can make their own small loaf 🙂
Susan says
Bread really takes practice..but I am loving this recipe and my crumb is getting better and better. I've started making this Sundays and it freezes beautifully like you sa8d. So happy thank you again
Cristina says
I just made the BEST sandwich ever using your bread recipe. Absolutely amazing. Thank you. For anyone reading, I used pesto, tomato confit, burrata, prosciutto, and grated parmesan.
It is so good we are going to make a 'fancy sandwich day' in my house.
Rebecca Eisenberg says
I LOVE THE IDEA OF A FANCY SANDWICH DAY!!! That is so fun, thank you for sharing! I'm thrilled you love the recipe, keep on baking and enjoying those sandwiches!
Maya Malka says
I tries to make this a couple of times, but after taking the dough out of the towel, it immediately goes flat, and it doesn't really rise in the oven that much, so it comes out more as a flat bread. Is there anything I can do to fix this?
Rebecca Eisenberg says
There are two things I can think of that may cause this: 1) You aren't building enough tension during the shaping stage or 2) The baguette is overproofing during that final rest. Try putting it in the fridge for the final rest and see if that helps!
Julie says
I rate this a 5-star recipe if you're a newbie and wanting to try and make bread for the first time. I've tried to make bread before but this was the first recipe that was successful. Bonus, it was a small batch so if I screwed up, I wouldn't be wasting ingredients.
I did find the bread to be too salty to my liking. The first bite was a hint of 'this is salty', but eating multiple bites was too much. I did weigh my ingredients and used Kosher salt. I assume that either it's just my personal salt-taste or maybe the measurement is specific to a certain brand of Kosher salt. Either way, that's easy to adjust. I did find the bread a little chewy, but as a 1st time bread-maker, I assume this is my technique. Now I'm interested to figure out what I can do better to get that chewy-but not dense-still light texture. I wonder what part of the process impacts texture -- the stretching or the very limited folding or something else.
Rebecca Eisenberg says
If you used morton's kosher salt, that would definitely be the culprit for the saltiness — usually by weight you can sub in any type of salt, but morton's is especially potent and in a recipe this small will definitely be more noticable. I'd reduce the salt by a gram next time if you prefer a less salty baguette!
Natasha says
I made this for my family and they loved it! The kiddos devoured it. It was easy to follow and fun to make, thank you!
Bonnie O'Neill says
Just out of the oven and looks gorgeous! I stirred about a tablespoon of olives in before the last fold. One small change I made was to do the final rest on parchment bolstered by the tea towel so I could just lift it into the Dutch oven. Your recipes are a lifesaver for couples and small families!
Rebecca Eisenberg says
Oh that's so smart to put the parchment on top of the towel for the final rise! I'm so glad you liked it. 🙂
Robin Boyle says
I can't stop making this, so incredibly addictive. I love that I can throw it together for dinner while WFH during the day. Thank you!!!
Amy says
Thank you thank you thank you! Great little baguette, use this for dipping in oil and spices, sandwiches, and toasted slices. Your recipe is easy to follow and fool proof, for I am a bread fool and have made bricks in my past.
Rebecca Eisenberg says
I'm so glad you've found success with this recipe! Happy baking!
Megan says
Another excellent small-batch recipe! I love these 🥖
Charmette Duplessis says
My husband and son loved it! It really turned out perfect and tasty! Love your recipes. Looking forward to your cookbook!
Temple says
Another amazing small batch (read: less intimidating!) bread recipe from you! We haven't bought bread in a grocery store since finding your page! Your small batch ciabatta is my all around go to but I love this baguette. What I don't love is scoring. 🙁 What the heck is the trick to not having a brand-new razor blade draaaaaaaaaaaag through the dough, never getting quite deep enough? I gotta know to level up my newfound bread game!
Rebecca Eisenberg says
I'm so glad you're enjoying all the breads! Scoring definitely takes some practice to get the hang of but I find using just the top corner of the blade works best for getting a nice clean cut. You may also find letting the bread do its final rise in the fridge makes it a little easier to score since the gluten will be slightly firmer! Good luck!
Simone says
Dear Rebecca, I absolutely love this recipe. It needs a little routine, but I am baking 2-3 mini baguettes every week. Never getting tired of the taste, the texture. It always comes out perfect. Thanks so much!
Rebecca Eisenberg says
You are so welcome! Happy baking!
Andrea says
SO good
Jennifer says
So I just stumbled on your site, so I didn't tried out the recipes yet, but I'm so looking forward to them. I love how simple you make everything, explaining etc.
I really love the small version recipes for bread. Thank you for taking the time to post everything so detailed, this gives people who might not to experienced in baking the confidence to start baking.
Mary says
Made this for the first time yesterday, and since my bread never seems to come out, it was a crapshoot for me(I am at high altitude), I was pleasantly surprised, it turned out great! Good instructions which made it easy. Thanks much, I will be making this again!
MamaMic says
I had a last minute immediate craving for French onion soup and needed a same day baguette recipe... I'm *willing* myself not to eat the whole thing before my husband gets home. Recipe behaved perfectly and baked up the most wonderful baguette with a soft airy crumb. 10/10 will repeat! I am a seasoned Cottage baker and skipped right to the recipe with no issues. Thank you for sharing 😃
Madison says
Can you make the baguettes without a Dutch oven?
Rebecca Eisenberg says
I answered this in great detail in this section: "Baking Without a Dutch Oven"!
Lou says
I was making "from scratch" onion soup and made this in a small loaf pan to go along with it. Since we get free natural gas at our apartment, I of course baked it in the BBQ. It's Fall in Northern Alberta Canada, so lighting one side of the grill gave me about 360F. I baked for a total of 40 minutes to get a nice golden color with an internal temp of 200F. It tastes soooo good. Highly recommen!d
Rick Brown says
Just curious if you ever use baguette pans and if they are worth the price.
Rebecca Eisenberg says
I do have one of those perforated baguette baking pans; you can use one of them in this recipe, but I find you'll still get a better crust with the Dutch oven. That said, it's really up to you! I can't tell you if it's worth it or not — it depends on how often you think you'll use it.
Rick Brown says
I have made this bread with good results, I'm curious if I double the recipe for a larger baguette, do I need to change anything in the method or ingredients? I'm thinking about baking two baguettes or one large one. Thanks
Nancy says
Would an old fashioned oval carbon steel roasting pan (lidded) suffice?
With thanks
Nancy
Belwood Ontario Canada 🇨🇦
Rebecca Eisenberg says
That should work! Good luck and happy baking!
Trish says
Just made my first baguette with your recipe. It came out perfect. I will be making more in the very near future!
Amanda says
I seriously cannot stop making this little baguette…it is SO good and easy. I have the whole recipe memorized at this point 😂 I’ve never used the Dutch oven method, but I’ve made it both using a baguette pan and just baking it in on piece of parchment paper in my toaster oven. Flawless each time! Thank you for this gem of a recipe!!
McKenna says
I try a lot of bread recipes. This is one of the best loaves I've ever made. I doubled quantity and made a single larger baguette and between three people with dinner it was gone in 30 mins. Immediate household staple. Thank you!
Rebecca Eisenberg says
Yum, that sounds so good! Glad you all enjoyed the baguette!
Greta says
Recipe is good exceptional. Made several times. Venturing on adding herbs or cheese. Is there any suggestions on using a sour dough starter.
Katerina says
I love this recipe! It's easy, fast and comes out fabulous every single time. I use french flour for my baguettes and they are incredible.
Amy says
We absolutely loved these baguettes!! I realized I planned dinner perfectly but forgot to buy bread for our sandwiches. These came together so quick and easy while I was listening to a training for work. Might have to make another batch today!! Practical Kitchen always comes through!
Juliet Vizbaras says
Fantastic! This is the first recipe of yours I have tried and, following your clear instructions, I wound up with a perfect mini baguette!
Rebecca Eisenberg says
Hooray!! If you like this you should definitely give my other mini bread recipes a try. 🙂
Paula says
I tried this recipe today. I had never made bread from scratch before. This small batch baguette came out perfect. Crunchy outside, perfect inside and delicious. My husband, who is beyond picky, had two pieces. I will definitely make this again!!
Valerie says
I really enjoy all of your recipes, but especially the small batch ones. Now that I'm cooking for only myself and my husband, it's super helpful to have smaller recipes and I *love* the "multiplier" buttons so we can scale up if needed. I have shared your site with whoever holds still long enough. Also thank you for the grams. I weigh everything, and have for years.
Jeanette Allen says
Thank you so much for your detailed information and recipe.
I am a beginner bread maker at the ripe old age of 62, and I love all the points, tips and tricks given. You are awesome!
Shelly says
Can this be open baked on a baking steel?
Rebecca Eisenberg says
Yep! It might not rise quite as much in the oven but it should work.
Mary says
Looks like I’m a day late on Ava’s comment but do agree with others on your site. I just found this and am interested in making this loaf tomorrow. I also found the comment about the pizza dough and will now need to find your ciabatta recipe. I do read recipes and enjoy all the information that is given and sometimes someone else’s tips are golden. I have baked bread with my mother and now by myself for over 60 years but there is always something new to learn from someone else. So thank you for this recipe and probably more as I go through your “recipe box”.
eli says
So looking forward to this. Real bakers weigh…and I am a novice and have done so for a decade. Never tried a baguette yet…wtw?! So excited. People have real problems these days just moving on…Glad to see you not taking it personally. Your gifts are appreciated~Thank you for sharing.
John says
I always use King Arthur flour and I have regular and bread flour is it any better to use bread flour or should I stay with the all purpose flour and I appreciate anybody that puts weights on their recipes instead of just cups you never know how they’re measuring it and the hydration is what makes it great everybody that thinks they’re a so-called Baker and do not put weights down. I do not even read. Thank you for that.
Rebecca Eisenberg says
I use king Arthur’s all purpose but you can definitely give it a try with bread flour! It may need a bit more water to get the dough to the right consistency.
Komal Mehta says
Hello Rebecca,
I plan on making this in my toaster oven today. Do I bake it at 450F for 10-12 minutes or does the temperature and time differ because I am using a toaster oven?
Rebecca Eisenberg says
No difference in a toaster oven! Enjoy the bread!
lk says
This was actually insane!! so good, just got confused when i had to flip the dough and stuff, but the video was helpful for that!! 10/10
Tim says
Pretty sure that we don’t have All purpose flour in the UK, would there be any issues using bread flour??
Rebecca Eisenberg says
If I understand correctly AP flour in the UK is "plain" flour and bread flour is "strong" flour. Bread flour will work here but you may find the dough needs just a bit more water!
Cheryl says
I am an old lady who lives alone, cooks for herself and loves bread. THANK YOU for this recipe, you are now my new best friend whether you know it or not! Your video is SO helpful and easy to follow, especially for visual learners. Making this baguette to have with some good Brie and a nice glass of wine. Cheers!!
Rebecca Eisenberg says
I am SO thrilled you can now enjoy your own personal baguette! Happy baking! <3
Danny Pearce says
Do you have to use a Dutch oven when making this bread?
Rebecca Eisenberg says
Check out the blog post section "baking without a dutch oven" for other options!
Kelly Revenaugh says
Thank you very much for the thorough recipe and instructions!! I love all of the commentary and it really does help when troubleshooting.
Sibylle moggi says
Tried a couple times, the last rise is not high enough and the dough is way sticky.
But it makes really good bread.
Edward Sevensky says
Thank you, Rebecca for a job well-done. All parts of this post are helpful and I referred to them several times while making the recipe. So nice to have a single serve recipe as it’s just my wife and me.
Kate is an experienced baker and always finds gram weights to be the most accurate approach. She has watched me experience some spectacular failures when it comes to making bread and this recipe resulted in a very satisfying loaf.
Compliments to the Chef!
Ansley says
Hi! I totally must have messed this recipe up 😂My dough was more like a thick syrup than a dough. I tried doing the conversions from grams to cups/teaspoons. Is that not possible? I am new to baking bread so any advice would be much appreciated! Thank you!
Rebecca Eisenberg says
Hi! So sorry it's not working for you. Unfortunately, it's not possible to 100% accurately convert a recipe from weight to cups! Depending on the brand of cups, how loosely or tightly you scoop the flour into them, etc. can dramatically affect how much flour actually ends up in your recipe. I did provide volume measurements with detailed instructions for how to measure as accurately as you can (but again, it's not a 100% perfect conversion) in the blog post section titled "BONUS: Weight to Volume (Cups) Conversion + Instructions" so I would use those measurements and measuring instructions instead of trying to do them yourself. But the best way to do it is to get a kitchen scale and measure by weight — you'll get the most consistent results that way!
Kathy Dillon says
Please put recipe in metric terms not grams
Rebecca Eisenberg says
Hi Kathy! I've removed your 1-star rating because you didn't make the recipe. Grams are metric. If you're asking for the measurements in cups and teaspoons, those are in the blog post above the recipe in a very clearly labeled section if you scroll up just a bit. Hope that helps!
Ramona says
Well despite too much multi-tasking while I was making the bread, I let the second rise sit for 50 minutes instead of 30 minutes, the bread still turned out perfectly despite my imperfection! Thank you for all the effort that you put into the instructions and video for those of us who are still humble enough to admit that we need detailed instructions, unlike those arrogant souls who just know everything and want the world to know. 🙂
Albert Balogh says
Loved the recipe.....i just wish they were in US measurements. The grams is a bit tricky ( even google it i came up with different answers for the same question)with fluids vs solids , which i guess is the same problem regardless , but us everyday bakers like myself doesn't have a weight scale
Rebecca Eisenberg says
Hi Albert! I provided volume measurements in the blog post in the section titled "BONUS: Weight to Volume (Cups) Conversion + Instructions". Just remember, volume measurements are terribly inaccurate and can make a big difference in how well your bread turns out, especially when you're working with such small amounts!
Angela L. says
This recipe has been my gateway into baking bread and I'm so thrilled and grateful!! Thank you, Rebecca, your recipes are absolute perfection -- I've always been intimidated by bread, but your detailed instruction and video were all I needed to bake the most delicious bread. And it's so fun to do! I'm still in shock! I've been baking baguettes several times a week since that first loaf; now I'm doubling the recipe to do two at a time, buying a lame and couche, better flour... I can't wait to bake my way through all of your recipes! Thank you so much for sharing your gifts.
Rebecca Eisenberg says
Reviews like this are for real the best part of my job and I am SO glad that you gave my recipe a try and found a new hobby you love. Keep it up and happy baking!
Melanie says
I'm a newer baker so I'm still finding my groove as a basket. That being saif, I like this recipe better than one in my baking book. I found it easy to follow and it's delicious! I've made it twice and it's been great both times!
Diane says
Wow! I doubled the recipe and baked them in my two oval dutch ovens. They are a thing of beauty! The recipe and instructions were fantastic and I did measure by weight, using Red Star Platinum yeast. I cannot wait to taste them with dinner tonight.
Steve says
I have a question rather than a comment and I'm very inexperienced. I've a round dutch oven, how critical is the shape of this 'baguette' to how well it will bake? I love the simplicity of this recipe re ingredients and process, and the final shape is of less than no importance to my taste buds.
Rebecca Eisenberg says
You can absolutely shape this as a round loaf instead!
Anna M says
Great recipe. I think the "wet dough" really is the secret for the really crispy crust. I love how small this recipe is. I can throw the dough together and easily have a small loaf by dinner for just me and my partner. Also, I've noticed if my stretch-and-fold times are not exact, the bread still comes out great. It's a very "forgiving" dough. 10/10 love this recipe. Thank you! I think I'm going to try and double the recipe but make 4 super mini loaves for sandwiches!
S says
Tried this recipe this past Saturday. Ate the whole baguette immediately and promptly regretted not making more (I should know better by now to make a double or triple batch of any small bread from this site). Fast forward to Tuesday evening, I made a double batch and have been happy since. The instructions are super clear and handy. The only thing I have to learn is to use a bit less flour on the kitchen towel during the final rise so that my baguettes are not snow white on the bottom (I don't have a pastry brush at the moment). I fully appreciated the instructions on baking without an oval dutch oven (something I don't have and don't plan on acquiring).
Try it, eat it, and you will be making it again for sure!
Norma Whisman says
How long of a loaf does this make? My Dutch oven isn't an oval it's round. I can't wait to try this...I love French bread!!
Rebecca Eisenberg says
It's about 11-ish inches long! You can always shape it as a round loaf instead if you want or follow the instructions in the blog post for baking without a dutch oven. Good luck!
Norma Whisman says
I appreciate and thank you for getting back to me so quickly
Yecora Daniels says
Thank you for this recipe and for all the instructions, directions, videos, and everything this girl who has had not had success with any kind of bread before needed. First try was successful with the outside crunch and inside softness. My hubby and besties said if I can make a delicious baguette then anyone can. (They know my historical failures). Can’t wait to venture into some of your other recipes!