Small Batch Baguette
Small Batch Baguette
Ingredients
- 1 cup all purpose flour, (120g)
- 1/2 cup warm water, (120 ml), about 105-115°F (40-46°C)
- 1/2 teaspoon active dry yeast
- 1/2 teaspoon fine sea salt
- 1 tablespoon flour, for dusting
Instructions
- 1
In a small bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes until the yeast is foamy, indicating it's active.
⏱️ 10 min
- 2
In a medium bowl, whisk together the all purpose flour and fine sea salt. Pour the activated yeast mixture into the flour mixture. Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
⏱️ 10 min
- 3
Lightly grease the mixing bowl with a tiny bit of oil. Place the dough back into the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 4
Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface. Shape the dough into an elongated rectangle, then roll it tightly into a baguette shape. Pinch the seam closed. Place a lightly floured checkered kitchen towel on your work surface. Place the shaped baguette dough onto the towel and use the towel to help support its shape, preventing it from spreading too much.
⏱️ 5 min
- 5
Cover the shaped baguette with another damp kitchen towel and let it rest for 30 minutes while you preheat your oven. Place a Dutch oven with its lid into the oven and preheat the oven to 450°F (230°C).
⏱️ 30 min•🌡️ 450
- 6
Carefully remove the hot Dutch oven from the oven. Line the bottom of the Dutch oven with a piece of parchment paper. Gently transfer the shaped baguette dough from the towel onto the parchment paper in the Dutch oven.
⏱️ 2 min
- 7
Using a lame or a very sharp knife, make 3-4 diagonal scores across the top surface of the baguette dough. Spray the surface of the dough with water using a small spray bottle. This helps create a crispy crust.
⏱️ 3 min
- 8
Place the lid on the Dutch oven and carefully return it to the preheated oven. Bake for 20 minutes with the lid on.
⏱️ 20 min•🌡️ 450
- 9
Remove the lid from the Dutch oven and continue to bake for another 5-10 minutes, or until the baguette is deeply golden brown and sounds hollow when tapped on the bottom.
⏱️ 5 min•🌡️ 450
- 10
Carefully remove the baguette from the Dutch oven and transfer it to a wire rack to cool for at least 15-20 minutes before slicing and serving. This allows the crust to crisp up and the interior to set.
Kitchen Tools
Nutrition Facts (per serving)
Small Batch Baguette
- 1 cup all purpose flour, (120g)
- 1/2 cup warm water, (120 ml), about 105-115°F (40-46°C)
- 1/2 teaspoon active dry yeast
- 1/2 teaspoon fine sea salt
- 1 tablespoon flour, for dusting
Instructions
- 1
In a small bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes until the yeast is foamy, indicating it's active.
⏱️ 10 min - 2
In a medium bowl, whisk together the all purpose flour and fine sea salt. Pour the activated yeast mixture into the flour mixture. Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
⏱️ 10 min - 3
Lightly grease the mixing bowl with a tiny bit of oil. Place the dough back into the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 4
Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface. Shape the dough into an elongated rectangle, then roll it tightly into a baguette shape. Pinch the seam closed. Place a lightly floured checkered kitchen towel on your work surface. Place the shaped baguette dough onto the towel and use the towel to help support its shape, preventing it from spreading too much.
⏱️ 5 min - 5
Cover the shaped baguette with another damp kitchen towel and let it rest for 30 minutes while you preheat your oven. Place a Dutch oven with its lid into the oven and preheat the oven to 450°F (230°C).
⏱️ 30 min•🌡️ 450 - 6
Carefully remove the hot Dutch oven from the oven. Line the bottom of the Dutch oven with a piece of parchment paper. Gently transfer the shaped baguette dough from the towel onto the parchment paper in the Dutch oven.
⏱️ 2 min - 7
Using a lame or a very sharp knife, make 3-4 diagonal scores across the top surface of the baguette dough. Spray the surface of the dough with water using a small spray bottle. This helps create a crispy crust.
⏱️ 3 min - 8
Place the lid on the Dutch oven and carefully return it to the preheated oven. Bake for 20 minutes with the lid on.
⏱️ 20 min•🌡️ 450 - 9
Remove the lid from the Dutch oven and continue to bake for another 5-10 minutes, or until the baguette is deeply golden brown and sounds hollow when tapped on the bottom.
⏱️ 5 min•🌡️ 450 - 10
Carefully remove the baguette from the Dutch oven and transfer it to a wire rack to cool for at least 15-20 minutes before slicing and serving. This allows the crust to crisp up and the interior to set.