Petit Baguettes

DifficultyIntermediatePrep Time2 hrsCook Time15 mins

Ingredients:

500 g All Purpose Flour

9 g Instant Yeast

8 g Salt

6 g Sugar

260 g Water

1 Egg

15 g Olive Oil

About the Recipe:

These baguettes are very close to what Moroccans have for breakfast. Thin crusted with very soft crumb. Also similar to to Banh mi, probably because countries were french colonies. Point is, these are crunchy and delicious and best of all, you can make them at home !!!

Here’s How It’s Done:

Make the dough
- Combine 500 g all-purpose flour, 6 g sugar and 9 g instant yeast; whisk.
- Add 8 g salt after whisking (avoid salt–yeast direct contact).
- With mixer on low, add 1 medium egg (~54 g) and 15 g olive oil, then pour in 260 g water.
- Mix to a cohesive ball, then knead on medium for 15 minutes until smooth & elastic.
Fold & first rise
- Lightly oil the work surface; stretch–fold the dough a few times until supple.
- Return to a greased bowl, cover with plastic wrap.
- Proof in a warm spot (e.g., oven off, light on) for 1 hour until slightly puffed.
Prepare support
- Grease a perforated baguette tray; or flour a linen couche generously.
- Arrange lanes so loaves rise up, not sideways.
Divide & pre-shape
- Turn dough onto a lightly oiled surface; cut into 6 equal pieces (use a scale).
- For each piece: hold both ends, give a quick slap to the counter to elongate; thin the edges.
Shape mini-baguettes
- From the pointed end, roll up tightly, sealing after each turn to trap air (layers!).
- Pinch the final seam closed; gently roll to even thickness (don’t stretch).
- Transfer to the tray/couche; lightly oil the surface.
Final proof
- Cover with a light towel (avoid smothering).
- Proof at room temp for 1½–3 hours, depending on kitchen warmth; loaves should feel puffy.
Steam & bake
- Preheat to 210 °C / 410 °F, top & bottom heat, no fan.
- Preheat an empty tray on the top rack and place a heat-safe bowl/pan on the bottom.
- Oil a blade; score each loaf side-to-side; spray with water.
- Load loaves on the lower rack; pour boiling water into the bottom pan; close the door.
- For the first 15 min, mist loaves every 2 min to sustain steam.
- Remove water pan & top tray, rotate loaves; bake +15 min.
- For the last 5 min, flip loaves to crisp the underside.
Cool & serve
- Cool on a wire rack until crust is crackly and crumb sets.
- Enjoy warm with butter, olive oil, or marmalade — classic Moroccan kiosk vibe.

Notes & Swaps

Flour: standard AP gives the tender thin crust; bread flour yields chewier crust.
Yeast: using active dry? Bloom in part of the warm water first; keep total water at 260 g.
Steam alternatives: preheated lava rocks or a cast-iron pan for water; avoid glass.
No egg option: replace the egg with 45–55 g water (slightly less richness, still great).
Scoring: shallow, confident cuts encourage oven spring; oiling the blade reduces tugging.
Storage: same-day best; next day, recrisp at 200 °C for 5–7 min. Freeze once cool; reheat from frozen.

Petit Baguettes

Here’s How It’s Done:

Notes & Swaps

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