Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp fine sea salt
- 1 tsp sugar
- 2 1/4 tsp active dry yeast
- 3/4 cup warm water
- 1 tbsp olive oil
- 1 egg + 1 tbsp water (optional egg wash)
- 1 cup boiling water (for steam)
Instructions
- Activate yeast in warm water with sugar until foamy.
- Mix flour and salt in a bowl.
- Add yeast mixture and olive oil, stir into dough.
- Knead 8–10 minutes until smooth and elastic.
- Let rise 1 hour until doubled.
- Divide into 4–6 pieces and shape into mini baguettes.
- Let rise 30 minutes.
- Score tops and brush with egg wash.
- Add boiling water to oven tray for steam.
- Bake at 425°F for 15–18 minutes until golden.
- Cool slightly before serving.
Notes
- Steam helps create a crisp crust.
- Proper kneading improves texture.
- Let dough rise fully for best airiness.
- Score dough before baking for expansion.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
- Diet: Vegetarian