If you’ve ever dreamed of baking a bakery-worthy baguette right in your own kitchen without the hassle of a giant batch or complicated techniques, this Small Batch Baguette Bread Recipe is your golden ticket. It’s crafted with simple ingredients, minimal fuss, and yields one beautifully airy, crusty baguette perfect for those cozy meals or quick snacks. The magic lies in the slow, careful folding and resting, creating that signature open crumb and crunchy crust that makes baguettes so irresistible.
Ingredients You’ll Need
Don’t let the short ingredient list fool you. Each component is essential to achieving the perfect texture, flavor, and crust of this Small Batch Baguette Bread Recipe. They come together harmoniously, giving you that authentic baguette experience even with just a cup of flour!
- 120 grams all-purpose flour: The foundation of your baguette, providing structure and chewiness.
- 3 grams diamond crystal kosher salt: Enhances flavor while strengthening the dough gluten.
- 3 grams instant yeast (or 4 grams active dry yeast): Powers the fermentation that makes your bread rise beautifully.
- 96 grams warm water: Hydrates the flour and activates the yeast for a lively dough.
How to Make Small Batch Baguette Bread Recipe
Step 1: Mixing the Dough
Start by combining the flour, salt, and yeast in your mixing bowl. Pour warm water into the center and stir until everything joins into a messy, sticky ball. Cover it up and let it rest for 30 minutes — this rest is key to developing flavor and gluten before the magic of folding starts.
Step 2: The First Set of Folds
With a damp hand, stretch one edge of the dough away from the bowl and fold it over the center. Rotate the bowl and repeat until you’ve gone all around, creating tension in the dough. Flip it seam side down, cover, and rest for another 30 minutes. This fold strengthens the dough without kneading, shaping it for that beautiful crumb.
Step 3: Second Set of Folds
Repeat the same folding routine as before, then cover and let the dough rise for an hour. You’ll notice it puff up and become bubbly, which is exactly what you want. This slow fermentation is what builds flavor and lightness in your baguette.
Step 4: Preheat Your Oven and Dutch Oven
Get your oven roaring at 450°F, placing a covered Dutch oven inside to heat up as well. This step ensures the perfect steamy environment for your bread to bake with a crisp crust and tender interior.
Step 5: Shaping the Baguette
Turn your dough onto a floured surface, dust the top lightly with flour, and gently stretch it into a rectangle. Fold the top third down and seal, rotate and repeat, then fold it once more to create that classic baguette shape. Your hands are your tool here — gently guide the dough as it naturally elongates.
Step 6: Tapering the Ends
Roll the dough forward to set the seam underneath, then slim down the ends by gently rolling with your hands so the baguette will fit perfectly inside your Dutch oven. This tapered shape is what gives baguette its iconic look.
Step 7: Final Rest
Place the shaped baguette onto a floured kitchen towel, pinch the sides up to cradle its shape, and optionally secure the towel with clips. Cover it to keep moisture in and let it rise for 30 minutes while your oven finishes heating — this gives your bread the last boost before baking.
Step 8: Scoring and Baking
Carefully transfer the baguette onto parchment paper, score vertical slashes down its length with a sharp lame or knife, spray it with water, and quickly move it to the hot Dutch oven. Spray again and cover to trap steam. Bake covered for 10 minutes, then uncover for another 10 minutes to develop a crust that’s crackly perfection. If you want extra color, finish by placing the baguette directly on the oven rack for a couple more minutes.
Step 9: Cooling
Once golden and baked through, transfer your baguette to a wire rack to cool fully before slicing. This waiting period allows the crumb to set nicely—resisting the urge to cut it hot is worth every second!
How to Serve Small Batch Baguette Bread Recipe
Garnishes
While the baguette itself is deliciously simple, a brush of melted butter, a sprinkle of flaky sea salt, or a light smear of your favorite herb-infused olive oil can elevate it to new heights. Fresh herbs like thyme or rosemary sprinkled on top right after baking add an inviting aroma.
Side Dishes
This Small Batch Baguette Bread Recipe pairs beautifully with so many dishes—from creamy cheeses and charcuterie boards to rustic soups and hearty stews. It’s ideal for soaking up those rich broths or just serving alongside fresh salads for a light yet satisfying meal.
Creative Ways to Present
Try slicing your baguette and making mini bruschetta topped with fresh tomatoes, basil, and a drizzle of balsamic glaze. Or hollow out the middle for a flavorful sandwich, layering roasted veggies and savory spreads. Even toasting slices and serving with infused butters or jams creates an elegant touch for breakfast or appetizers.
Make Ahead and Storage
Storing Leftovers
If you have any leftover baguette, keep it in a paper bag or bread box at room temperature for up to two days to retain its crusty freshness. Avoid plastic bags as they trap moisture and make the crust soft and chewy.
Freezing
Wrap your baguette tightly in foil and place it in a freezer bag for longer storage. This Small Batch Baguette Bread Recipe freezes wonderfully for up to two months. When you want to enjoy it, simply thaw at room temperature.
Reheating
Revive day-old slices by sprinkling lightly with water and heating in a preheated oven at 350°F for 5-7 minutes. This simple trick refreshes the crust and warms the crumb, making your baguette taste freshly baked.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes! If you’re using active dry yeast, increase it slightly to 4 grams and dissolve it in warm water before mixing with the other ingredients to ensure even fermentation.
Why is folding necessary instead of kneading?
Folding gently develops gluten without overworking the dough, which keeps it light and airy—perfect for achieving that classic baguette interior and crust.
Can I make more than one baguette at a time?
Absolutely. You can easily double or triple this recipe to bake multiple baguettes; just adjust your proofing bowls and baking vessels accordingly to maintain quality.
What type of flour is best for this recipe?
All-purpose flour works beautifully here, but if you want more chew and depth, unbleached bread flour will give you a slightly stronger gluten network for a chewier bite.
Is it necessary to use a Dutch oven to bake the baguette?
While the Dutch oven creates the ideal steamy environment for crust development, you can bake on a hot baking stone or sheet with a pan of water in the oven to mimic steam, just keep an eye on baking times.
Final Thoughts
Making this Small Batch Baguette Bread Recipe is like inviting a little piece of France right into your kitchen. Its humble ingredients and straightforward steps come together to create a loaf bursting with flavor, texture, and that satisfying crunch that makes every bite memorable. I promise, once you try this recipe, you’ll never look at store-bought baguettes the same way again. Grab your flour, warm water, and let’s get baking—you’re only a few hours away from that perfect, fresh-from-the-oven baguette!
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Small Batch Baguette Bread Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 22-23 minutes
- Total Time: 3 hours
- Yield: 1 small baguette (approximately 8-10 inches long)
- Category: Bread
- Method: Baking
- Cuisine: French
Description
This Small Batch Baguette Bread Recipe yields a single rustic French baguette made with just 1 cup of flour. Perfect for small households or for trying your hand at artisan bread-making without a large batch. The dough is mixed, folded twice to develop structure, shaped carefully, and baked in a covered Dutch oven to create a crusty exterior and airy crumb inside, all within about 3 hours.
Ingredients
Dry Ingredients
- 120 grams all-purpose flour
- 3 grams diamond crystal kosher salt
- 3 grams instant yeast (or 4 grams active dry yeast)
Wet Ingredients
- 96 grams warm water
Instructions
- Mixing: Combine the flour, kosher salt, and instant yeast in a mixing bowl. Pour the warm water into the center of the dry ingredients and mix until just combined into a sticky, messy ball. Cover the bowl and let the dough rest for 30 minutes to start hydration.
- First set of folds: With a damp hand, grab the top edge of the dough and stretch it away from the bowl, folding it down over the center. Rotate the bowl a quarter turn and repeat this folding process three more times, completing a full rotation. Flip the dough so the seam side faces down, cover again, and rest for another 30 minutes.
- Second set of folds: Repeat the same folding technique as before, ensuring a full rotation and folding all sides. Flip the dough seam side down once more, cover, and let it rest for 1 hour. During this time, the dough will nearly double or triple in size and become bubbly and airy.
- Preheat oven and Dutch oven: At the end of the hour, preheat your oven to 450°F (232°C) with a covered Dutch oven placed inside to heat up thoroughly.
- Shaping: Dust the top of the dough with flour and carefully transfer it onto a lightly floured surface. Dust the top side to prevent sticking, then loosely stretch into a rectangle with the long side facing you. Fold the top third of the dough down and seal the edge using the heel of your hand. Rotate so the folded edge is closest to you, fold the top third down again, and seal. Finally, fold the top edge down to fold the dough in half, sealing the edges firmly against the counter. The dough will lengthen naturally as you fold. Add flour as needed to prevent sticking.
- Tapering: Roll the dough with the seam underneath, giving it one quick roll from the center out to even the shape. Taper the ends by rolling each with your hands angled so your pinkies press against the counter, creating the classic baguette points. Ensure the baguette length fits inside your Dutch oven.
- Final rest: Dust a clean kitchen towel with flour and lift the shaped baguette onto it. Pinch the towel on both sides lengthwise to support the shape. Optionally secure with binder clips to allow expansion while rising. Cover with plastic wrap or place in a plastic bag to prevent drying out. Let the dough rise for 30 minutes while the oven continues to preheat.
- Scoring preparation: Prepare a spray bottle filled with water and your lame (bread scoring tool). When ready, carefully roll the baguette onto a half sheet of parchment paper at a diagonal angle.
- Scoring and loading: Score vertical slashes along the length of the baguette. Quickly spray the loaf all over with water to encourage steam and crust formation. Using the parchment paper, transfer the loaf into the hot covered Dutch oven. Spray the exposed bread with more water and cover immediately.
- Baking: Bake the baguette covered for 10 minutes to trap steam, then remove the lid and bake uncovered for an additional 10 minutes to develop crust color and crispness. If needed, remove the bread from the Dutch oven and bake an extra 2-3 minutes directly on the oven rack for deeper browning.
- Cooling: Transfer the fully baked baguette to a cooling rack and allow it to cool completely before slicing to ensure the crumb structure sets properly.
Notes
- Use a covered Dutch oven for steaming during baking to achieve an authentic crusty baguette exterior.
- Diamond crystal kosher salt is preferred for its finer grain; adjust slightly if using other salts.
- You can substitute instant yeast for active dry yeast, increasing quantity slightly and proofing if preferred.
- Keep hands and work surface floured but not overloaded to prevent sticking during shaping.
- Do not peek during the initial covered bake to maintain oven steam.
- Allow bread to cool completely before slicing to avoid a gummy crumb.
- Shaping and folding build gluten structure; be gentle but thorough to maintain dough integrity.
