Mini Baguette for Two (Beginner-Friendly Small Batch Bread)
This mini baguette for two is a small-batch, beginner-friendly bread made with bread flour and active dry yeast. Crisp crust, soft interior, and perfect for home baking.
Ingredients
- 120 grams bread flour 1 cup
- 4 grams kosher salt ¾ teaspoon
- 3 grams active dry yeast 1 teaspoon
- 95 grams warm water ⅓ cup + 1 tablespoon
Instructions
- Bloom the yeast- Add the warm water to a small bowl or measuring cup. Sprinkle the yeast over the top, stir briefly, and let it sit for 5–10 minutes until foamy or cloudy.
- Mix the dough- In a medium bowl, combine the bread flour and salt. Pour in the bloomed yeast mixture and stir until no dry flour remains. The dough will look sticky and shaggy—this is exactly what you want. Do not knead.
- First rest- Cover the bowl and let the dough rest at room temperature for 30 minutes.
- First set of folds- With damp hands, grab one edge of the dough, stretch it gently upward, and fold it over the center. Rotate the bowl a quarter turn and repeat until you’ve gone all the way around. Cover and rest 30 minutes.
- Second set of folds- Repeat the folding process once more. Cover and let the dough rise for 1 hour, until puffed and airy.
- Preheat the oven- Place a covered Dutch oven in the oven and preheat to 450°F (230°C) for at least 30 minutes.
- Shape the baguette- Lightly flour your counter. Dust the top of the dough in the bowl, then gently turn it out. Stretch into a rough rectangle. Fold the top third down and press lightly to seal. Rotate and repeat. Fold once more to form a short log, pinching the seam closed.Roll gently to even it out and taper the ends. Make sure the loaf will fit inside your baking vessel.
- Final rise- Place the shaped baguette seam-side down on a floured kitchen towel. Pull the towel up on both sides to support the shape. Cover and let rise for 30 minutes.
- Score and mist- Roll the baguette onto parchment paper. Score the top with one long slash or a few shorter ones. Lightly mist the loaf with water.
- Bake- Carefully transfer the baguette into the hot Dutch oven using the parchment paper. Cover and bake for 10 minutes. Remove the lid and bake another 10–15 minutes until golden and crisp.For extra color, remove the loaf from the Dutch oven and bake directly on the rack for 2–3 minutes.
- Cool- Transfer to a cooling rack and let cool until just warm before slicing.
Notes
Note: This recipe was inspired by Laura Vitale and a mini baguette from The Practical Kitchen. I tested it in my own kitchen, made a few adjustments, and wrote the instructions the way I’d explain them to someone making bread for the first time.
Nutrition Facts
Approximate per serving — based on 2 servings
Nutrition information is automatically calculated and should be used as an estimate only.
| Calories | 330 |
| Carbohydrates | 66g |
| Protein | 12g |
| Fat | 2g |
| Fiber | 2g |
| Sodium | 580mg |