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.
