Ingredients
- All-purpose flour: 3 cups (360g)
- Instant yeast: 2 teaspoons
- Salt: 1.5 teaspoons
- Warm water (105-115°F): 1 1/2 cups (360ml)
- Olive oil: 1 tablespoon
- Cornmeal or semolina flour: for dusting
Instructions
- Step 1: In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms.
- Step 2: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic. Alternatively, mix in a stand mixer with a dough hook for 5 minutes on medium speed.
- Step 3: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 4: Gently punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 6-8 equal pieces. Shape each piece into a small baguette (about 6-8 inches long).
- Step 5: Sprinkle a baking sheet with cornmeal or semolina flour. Place the shaped baguettes on the prepared baking sheet, leaving some space between them. Cover loosely with plastic wrap and let rise for 30 minutes.
- Step 6: Preheat oven to 450°F (232°C). Right before baking, make 2-3 diagonal slashes on the top of each baguette with a sharp knife or razor blade. Bake for 18-22 minutes, or until golden brown and crusty. Let cool slightly on a wire rack before serving.
Notes
- To keep leftover baguettes crusty, store them in a paper bag at room temperature.
- For revived, oven-fresh flavor, lightly mist the baguettes with water and reheat in a 350°F (175°C) oven for 5-7 minutes.
- Serve these mini baguettes warm with olive oil and balsamic vinegar for a simple and satisfying appetizer.
- For extra crispy crust, create steam in the oven by placing an oven-safe dish filled with hot water on the bottom rack during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American