Petit baguettes are Morocco’s French-influenced breakfast bread — small, egg-washed rolls with a soft crumb, softer than a true French baguette but sharing the shape and golden crust. They’re a holdover from colonial-era baking traditions that Moroccans made their own.

A Softer, Moroccan Take on the Baguette

The egg wash and touch of sugar in the dough are what set these apart from a classic French baguette, giving them a tender, slightly sweet crumb better suited to jam and butter than to sandwiches. If you like this French-Moroccan bread crossover, my qrashel takes the same enriched-dough idea even further into brioche territory.

1. 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.
2. 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.
3. Prepare support
   
   • Grease a perforated baguette tray; or flour a linen couche generously.
   • Arrange lanes so loaves rise up, not sideways.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.