Description
This Small Batch Baguette Bread Recipe yields a single artisan baguette using just 1 cup of all-purpose flour. The recipe utilizes a no-knead folding technique, an extended fermentation period, and baking inside a preheated covered Dutch oven to achieve a crusty exterior and airy, bubbly interior typical of classic French baguettes. Perfect for bakers wanting fresh homemade bread without a large batch or complicated equipment.
Ingredients
Ingredients
- 120 grams (about 1 cup) all-purpose flour
- 3 grams (about 1/2 teaspoon) diamond crystal kosher salt
- 3 grams (about 1 teaspoon) instant yeast (or 4 grams active dry yeast)
- 96 grams (about 6 tablespoons + 2 teaspoons) warm water
Instructions
- Mixing: In a mixing bowl, combine the flour, kosher salt, and yeast thoroughly. Pour the warm water into the center and stir until the ingredients form a messy, sticky dough ball at the bottom of the bowl. Cover the bowl and let the dough rest for 30 minutes to begin gluten development.
- First set of folds: With a damp hand, pull the top edge of the dough away from the bowl and fold it over the center. Rotate the bowl a quarter turn and repeat this folding three more times to encircle the dough. Flip the dough over seam side down, cover, and rest for another 30 minutes.
- Second set of folds: Repeat the folding process exactly as before, then flip the dough seam side down again. Cover and let it rest for 1 hour. During this time, the dough should double or triple in volume and become bubbly and airy.
- Preheat oven: Towards the end of the hour, preheat your oven to 450°F (232°C) with a covered Dutch oven placed inside to get extremely hot.
- Shaping: Flour the top of the dough and turn it gently onto a lightly floured surface. Dust the top lightly with flour to prevent sticking. Stretch the dough into a loose rectangle with the long side facing you. Fold the top third down over the dough and seal the edge with your hand. Rotate the dough 90 degrees and repeat folding the top third down and sealing again. Finally, fold the top edge down in half to seal tightly against the counter, shaping the dough into an elongated log.
- Tapering: Roll the dough so the seam is underneath. Smooth and even it out with a quick roll from the center. Taper the ends by rolling them with your pinkies angled against the counter to create the classic baguette shape. Make sure it fits inside your Dutch oven.
- Final rest: Lightly flour a clean kitchen towel and transfer the baguette onto it. Pinch the towel edges up on each side of the loaf to hold its shape. Optionally, use binder clips to secure the towel loosely. Cover the dough with plastic wrap or place in a plastic bag to avoid drying out and let it rise for 30 more minutes, while the oven continues to preheat.
- Prepare for baking: Have a small spray bottle filled with water ready. Carefully remove the hot Dutch oven from the oven when ready. Roll the baguette onto a half sheet of parchment paper on a diagonal.
- Scoring: Score the baguette lengthwise with a lame or sharp blade. Quickly mist the loaf all over with water before transferring it on the parchment into the hot Dutch oven. Spray the dough again with water and cover immediately to trap steam.
- Baking: Bake covered for 10 minutes without lifting the lid. Then remove the lid and bake uncovered for another 10 minutes to develop crust. If desired, transfer the baguette directly onto the oven rack for an additional 2-3 minutes to deepen color and crispness.
- Cooling: Remove the baked baguette from the Dutch oven and cool completely on a wire rack before slicing to preserve the crumb and crust structure.
Notes
- Use instant yeast for best results, or substitute with 4 grams active dry yeast and dissolve in water first.
- Kosher salt absorbs differently than table salt; measure accordingly for balanced seasoning.
- Preheating the Dutch oven is critical for creating steam and a crispy crust.
- Handling the dough gently preserves the air bubbles formed during fermentation.
- Scoring lets steam escape while baking and encourages the baguette to expand properly.
- Adjust bake times slightly depending on your oven’s temperature accuracy.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
