Small Batch Baguette
Small Batch Baguette
Ingredients
- 1 cup all-purpose flour, (120g)
- 1/4 teaspoon instant yeast
- 1/2 teaspoon salt
- 1/2 cup warm water, (120ml), about 100-110°F
- as needed flour, for dusting
- as needed water, for spraying
Instructions
- 1
In a medium bowl, combine the all-purpose flour, instant yeast, and salt. Whisk briefly to combine.
⏱️ 2 min
- 2
Pour the warm water into the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms and no dry spots remain. Do not overmix.
⏱️ 3 min
- 3
Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rest at room temperature for 1 hour. During this time, perform two sets of 'stretch and folds': after 30 minutes, gently stretch and fold the dough over itself a few times in the bowl, then repeat after another 30 minutes. This helps develop gluten.
⏱️ 60 min
- 4
After the stretch and folds, let the dough continue to rise, covered, for another 1 to 1 1/2 hours, or until it has roughly doubled in size.
⏱️ 90 min
- 5
Lightly flour your work surface. Gently turn the dough out onto the floured surface. Avoid deflating it too much.
⏱️ 1 min
- 6
To shape the baguette: Gently pat the dough into a rough rectangle. Fold the top third of the dough down towards the center, then fold the bottom third up over the top. Press the seam to seal. Turn the dough 90 degrees. Starting from one end, roll the dough tightly into a log, sealing the seam as you go. Gently taper the ends if desired to create the classic baguette shape.
⏱️ 5 min
- 7
Prepare a floured kitchen towel (or a baguette couche) by dusting it generously with flour. Carefully transfer the shaped baguette to the floured towel, seam-side up. Create a fold in the towel to support the baguette and prevent it from spreading. Cover loosely with another floured towel or plastic wrap.
⏱️ 2 min
- 8
Let the baguette proof in the towel for 30-45 minutes, or until it looks puffy and springs back slowly when gently poked.
⏱️ 45 min
- 9
Preheat your oven to 450°F (232°C) with a Dutch oven or a heavy baking stone inside, for at least 30 minutes. This ensures the Dutch oven is very hot.
⏱️ 30 min•🌡️ 450
- 10
Carefully remove the hot Dutch oven from the oven. Gently transfer the proofed baguette from the towel onto a piece of parchment paper. Using a lame or a very sharp knife, make 3-4 diagonal scores across the top of the baguette, about 1/2 inch deep.
⏱️ 2 min
- 11
Lightly spray the baguette with water. Carefully lift the baguette by the parchment paper and place it into the hot Dutch oven. Cover with the lid.
⏱️ 1 min
- 12
Bake with the lid on for 20 minutes.
⏱️ 20 min•🌡️ 450
- 13
Remove the lid from the Dutch oven and continue baking for another 10-15 minutes, or until the baguette is deeply golden brown and sounds hollow when tapped on the bottom.
⏱️ 10 min•🌡️ 450
- 14
Carefully remove the baguette from the Dutch oven and transfer it to a wire rack to cool completely before slicing and serving. This allows the crust to crisp up.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Small Batch Baguette
Ingredients
- 1 cup all-purpose flour, (120g)
- 1/4 teaspoon instant yeast
- 1/2 teaspoon salt
- 1/2 cup warm water, (120ml), about 100-110°F
- as needed flour, for dusting
- as needed water, for spraying
Instructions
- 1
In a medium bowl, combine the all-purpose flour, instant yeast, and salt. Whisk briefly to combine.
⏱️ 2 min - 2
Pour the warm water into the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms and no dry spots remain. Do not overmix.
⏱️ 3 min - 3
Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rest at room temperature for 1 hour. During this time, perform two sets of 'stretch and folds': after 30 minutes, gently stretch and fold the dough over itself a few times in the bowl, then repeat after another 30 minutes. This helps develop gluten.
⏱️ 60 min - 4
After the stretch and folds, let the dough continue to rise, covered, for another 1 to 1 1/2 hours, or until it has roughly doubled in size.
⏱️ 90 min - 5
Lightly flour your work surface. Gently turn the dough out onto the floured surface. Avoid deflating it too much.
⏱️ 1 min - 6
To shape the baguette: Gently pat the dough into a rough rectangle. Fold the top third of the dough down towards the center, then fold the bottom third up over the top. Press the seam to seal. Turn the dough 90 degrees. Starting from one end, roll the dough tightly into a log, sealing the seam as you go. Gently taper the ends if desired to create the classic baguette shape.
⏱️ 5 min - 7
Prepare a floured kitchen towel (or a baguette couche) by dusting it generously with flour. Carefully transfer the shaped baguette to the floured towel, seam-side up. Create a fold in the towel to support the baguette and prevent it from spreading. Cover loosely with another floured towel or plastic wrap.
⏱️ 2 min - 8
Let the baguette proof in the towel for 30-45 minutes, or until it looks puffy and springs back slowly when gently poked.
⏱️ 45 min - 9
Preheat your oven to 450°F (232°C) with a Dutch oven or a heavy baking stone inside, for at least 30 minutes. This ensures the Dutch oven is very hot.
⏱️ 30 min•🌡️ 450 - 10
Carefully remove the hot Dutch oven from the oven. Gently transfer the proofed baguette from the towel onto a piece of parchment paper. Using a lame or a very sharp knife, make 3-4 diagonal scores across the top of the baguette, about 1/2 inch deep.
⏱️ 2 min - 11
Lightly spray the baguette with water. Carefully lift the baguette by the parchment paper and place it into the hot Dutch oven. Cover with the lid.
⏱️ 1 min - 12
Bake with the lid on for 20 minutes.
⏱️ 20 min•🌡️ 450 - 13
Remove the lid from the Dutch oven and continue baking for another 10-15 minutes, or until the baguette is deeply golden brown and sounds hollow when tapped on the bottom.
⏱️ 10 min•🌡️ 450 - 14
Carefully remove the baguette from the Dutch oven and transfer it to a wire rack to cool completely before slicing and serving. This allows the crust to crisp up.
⏱️ 1 min