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. It has a thick, crunchy crust, an airy yet soft interior, and that iconic long, tapered shape. It's everything you love about a full-size baguette, just a whole lot shorter!
It's a great personal-sized loaf if you want a baguette big enough for a couple sandwiches or for snacking!
5 star reader review
“Perfect! Great instructions! I'm a baker of everything except bread! But now... I can bake bread! Thanks!”
—Sharon
This is a great personal-sized bread. It's a baguette big enough to make one or two sandwiches or to enjoy as a snack! The small size is a nice way to practice how to shape a baguette and it's just nice to make a great loaf of bread without using up all your baking ingredients.
One mini baguette bakes up about 10 to 11 inches long and is perfect for slathering with homemade butter or tearing and dunking in your favorite soups.
All About This Small Batch Baguette
My small batch baguette recipe uses a very similar dough to my small batch no-knead crusty bread recipe with a few key differences. It's got a slightly lower hydration and uses slightly more yeast to speed up the process so you can make it in just a few hours. No overnight rise; my small batch baguette clocks in at just about 3 hours total, with plenty of hands-off resting time between steps.
To provide the structure needed for the mini baguette to hold its shape, I added two sets of folds during the first hour of the dough's rise time. This also helps speed things up.
Initially, I planned to develop a full-size baguette recipe that would make 3 full-size baguettes. But I quickly realized that the average home kitchen and oven really aren't built to easily make high-quality 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, a full-size multiple-baguette recipe just didn't feel practical to me for the time and effort required to get them right. If it's full-size baguettes I'm looking for, I'd rather just buy them.
But a mini baguette? A small-batch baguette I could definitely make at home. Scaling the recipe down to make just one baguette turned a baking chore into a fun little baking project. The smaller size also made the shaping easier and gave me more control over the baking environment.
I developed this mini baguette recipe to be simple and accessible. It works best when baked in a large oval Dutch oven, but I've included plenty of other baking options (including a toaster oven option!) below as well.
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.
You only need four ingredients to make this mini baguette recipe! See recipe card (at the end of the post) for quantities.
How to Make a Small Batch Baguette
We're following the standard dough mixing process here. Mix your dry ingredients together first, then, add the water. Mix everything together to make a sticky, messy, lumpy dough.
I let my small-batch baguette dough rise for about 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, I do two sets of folds to build strength into the dough — those folds are what make it possible to shape the baguette later.
One fold involves stretching the dough out and then folding it over itself. You'll repeat this 4-5 times all the way around the dough to do a "set" of folds.
Grab the top edge of dough with a damp hand and stretch it away from you.
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, I let the dough rise at room temperature for 1 hour. It will double in size and become very airy.
How To Shape A Baguette
There's a sort of magic to the way baguette shaping works — rather than rolling the dough like a log of clay, it's shaped through 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!
Dust the top of the dough in the bowl with flour before you turn it out onto a lightly floured countertop to prevent it from sticking to the sides of the bowl as you turn it out onto the counter.
Loosely stretch the dough into a rectangle.
Fold the top third of the dough down and press down along the edge to seal it.
The dough may stick to your hands slightly. That's okay. Use a light, quick, confident touch. The goal is to stick the folded flap shut without pressing all the air bubbles out of the dough.
Lift and rotate the dough (a bench scraper can help you lift it) so the folded flap is now at the bottom. You are not flipping the dough over, the seam should still be visible on top. You're simply rotating the dough so the folded edge is now closer to your body.
Fold the top third of the dough down and again press along the edge of the seam to seal it shut.
Finally, fold the dough in half lengthwise. Seal the edges together by pressing them 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 to 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.
Rolling the baguette dough at this point isn't about elongating the dough — it's about tucking the seam underneath, evening out the thickness, and tapering the ends.
Roll the dough so the seam is underneath. Then roll it gently once from the center out to even out the log of dough.
Taper the ends to points by rolling the ends with your hands angled up so your pinkies are against the counter.
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!
During the shaping process, quite a bit of air is knocked out of the baguette dough. So I like to give it one final rise to relax, expand, and develop some new air bubbles.
Dust a clean dish towel with flour and place the baguette on it. Pinch the towel so it stands up on either side of the baguette, supporting the shape.
I use binder clips at either end to hold the towel in place, but this is optional. Cover the baguette with plastic wrap so it doesn't dry out.
Want more small-batch recipes?
My Small Batch Breads cookbook is now available for pre-order!
Featuring fifty easy-to-follow bread recipes made using 1 cup of flour.
Scoring and Baking Baguette
Scoring creates a vent in the top of the baguette through which steam can escape. Without scoring, the steam will try to escape through any weak points in the dough 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.
Score at least half an inch deep.
Spray the baguette all over with water.
The confined space of a pre-heated Dutch oven traps the steam released by the dough as it bakes, creating a moist environment that 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).
After the first 10 minutes, the baguette will look quite pale.
The final 10-minute uncovered bake time is when it will brown.
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 a 7-quart 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 crunchy crust or rise on your baguette.
Here are some other baguette baking options 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.
👩🏻🍳 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 or lift the baguette between folds can make things 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, 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 and stretch out. Lift it once to get it onto the floured towel. To move it after that, roll it off the towel and onto the parchment paper, and then lift it using the parchment paper sling to support the full length of the baguette.
- 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!
💭 Have More Baking Questions?
I've rounded up answers to common baking questions and how-to guides, including:
- Ingredient swaps and FAQs
- Why my recipes are written in grams and not cups
- How to quickly bring eggs and butter to room temperature
- Ingredients I use (salt, flour, yeast, etc.)
- Step-by-step guides for bread and baking techniques
See my baking techniques & troubleshooting guide and ingredient swaps and FAQs for more!
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.
📖 Recipe
Small Batch Baguette Bread Recipe (Made with 1 CUP of Flour)
Recipe Notes
- If you are measuring with cups, it is super important that you measure the ingredients properly. See my guide to measuring as accurately as possible by volume for how to do this. If you measure with cups/teaspoons and the recipe did not turn out right, that is likely why. Try again!
- 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.
- If your kitchen is particularly warm (75°F+) you may want to let the baguette do the final rise in the fridge so it doesn't overproof.
- For other baking options, refer back to the blog post. 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.
- 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.
- 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.
Ingredients
- 120 grams all-purpose flour (1 cup, aerated and loosely scooped, plus more for dusting)
- 3 grams diamond crystal kosher salt (1 teaspoon; use half as much of any other type of salt)
- 3 grams instant yeast (1 teaspoon)
- 96 grams warm water (⅓ cup + 1 Tablespoon, 90°F)
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.
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!
Jan says
This is a great recipe. I made it tonight and it looks perfect. Next time I’m going to make several.
Anita says
All I have is a round dutch oven. Will it come out as good if I do an open bake instead?
Rebecca Eisenberg says
There’s a whole section in the blog post with other baking options!
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.
Laurel says
Excellent recipe! I've probably made 50 of them. Some with garlic and rosemary, also shaped as buns for burgers. With only 2 of us living in our home, this is so easy it's perfect! One bowl and a kitchen scale. No need to dirty anything else. 👌🏼
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.
Becky says
What can you use if you don't have an oblong Dutch oven??
Rebecca Eisenberg says
There are several other options in the blog post!
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.
Leslie Baer says
Ava, calm down! You’ll have a heart attack. If you don’t like what she’s written, or if you’re so far advanced, SCROLL ON! It ain’t no big deal!
Paul Heymont says
I'm glad you're a seasoned bread baker; I am, too. I got that way by following recipes developed by others and paying attention to techniques and procedures they recommended.
I've been doing it long enough to skip over what I already know, once I've checked that I really do, but I would never have gotten where I am without the details kindly provided.
I'm not sure what your objection is to grams—it's a pretty standard way to measure, world-wide, but if grams offend you, it's easily possible to convert them to ounces. Weight, in whatever unit, not volume, is the key to accuracy in baking.
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!