Here are the ingredients you'll need to make this small batch baguette!
Measure by weight for best results!
Whisk together flour, salt, and yeast. Then add water and mix to form a sticky dough.
Cover the dough and let it rest for a total of 2 hours, with folds every 30 minutes for the first hour.
Dust the dough with flour and turn onto a clean work surface.
Stretch the dough loosely into a rectangle. Fold the top third of the dough down and press the edge to seal.
Rotate the dough so the folded edge is now at the bottom. Fold the top third down and press to seal.
Now fold the dough in half lengthwise and pinch the edges against the counter to seal.
Roll the baguette gently, just to even it out and taper the ends.
Transfer the baguette to a clean, floured kitchen towel, pinched up on either side to support the loaf.
Cover and rest for 30 minutes while the oven preheats.
Gently roll the baguette out of the towel and onto a sheet of parchment paper and score it with one or three slashes.
Spray the baguette all over with water to encourage the thick, crunchy crust to form.
Transfer immediately to a large preheated dutch oven.
Bake the mini baguette for 10 minutes covered, then 10 minutes uncovered.
For other baking options, visit ThePracticalKitchen.com!