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Small Batch Baguette Bread Recipe (Made with 1 Cup of Flour) Recipe

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This Small Batch Baguette Bread Recipe makes a single classic French baguette using just 1 cup of all-purpose flour. With a straightforward process of mixing, folding, shaping, and baking in a Dutch oven, this recipe yields a crusty, airy baguette perfect for any occasion without the need for a large batch.

Ingredients

Dry Ingredients

  • 120 grams all-purpose flour
  • 3 grams diamond crystal kosher salt
  • 3 grams instant yeast (or 4 grams active dry yeast)

Wet Ingredients

  • 96 grams warm water

Instructions

  1. Mixing: In a mixing bowl, combine the flour, salt, and yeast evenly. Pour the warm water into the center of the dry ingredients and mix until a sticky, messy dough ball forms. Cover the bowl and let the dough rest for 30 minutes to hydrate fully.
  2. First set of folds: With damp hands, stretch the top edge of the dough away from the bowl and fold it over the center. Rotate the bowl a quarter turn and repeat until you have folded all around the dough four times, then flip it seam side down. Cover and rest for another 30 minutes.
  3. Second set of folds: Repeat the same folding technique as before to strengthen the dough structure. Flip seam side down, cover, and rest for 1 hour. The dough should double or triple in size and look bubbly and airy.
  4. Preheat oven: Toward the end of the final rest, preheat your oven to 450°F (230°C) with a covered Dutch oven placed inside to heat.
  5. Shaping: Dust the dough with flour and turn it onto a floured surface. Lightly flour the top to prevent sticking. Stretch the dough loosely into a rectangle. Fold the top third down and seal the edge with your hand. Rotate and repeat folding the dough into a long, narrow loaf, sealing the edges carefully. Add flour as needed to manage stickiness.
  6. Tapering: Roll the dough to place the seam underneath, then roll from the center outward to even its thickness. Taper the ends by rolling with your hands, making sure the loaf fits your Dutch oven’s length.
  7. Final rest: Place the shaped baguette on a flour-dusted kitchen towel, pinching the sides to support its shape. Optionally secure with binder clips for support. Cover with plastic wrap or a large plastic bag to prevent drying and let rise for 30 minutes while the oven heats.
  8. Prepare for baking: Fill a spray bottle with water. Remove the preheated Dutch oven carefully once ready. Transfer the baguette gently, using the towel to roll it onto parchment paper on a diagonal.
  9. Scoring: Score the baguette lengthwise with a lame or sharp knife. Quickly mist the loaf with water before transferring it to the hot Dutch oven. Spray the inside of the Dutch oven with water and cover immediately.
  10. Baking: Bake covered for 10 minutes, then uncover and bake for an additional 10 minutes. Optionally bake 2-3 more minutes directly on the oven rack for extra crust color if desired.
  11. Cooling: Remove the baguette from the Dutch oven and transfer it to a cooling rack. Allow it to cool fully before slicing to preserve the chewy texture and crumb.

Notes

  • Using a covered Dutch oven creates steam which helps develop a crispy crust.
  • Folding strengthens gluten without kneading; be gentle not to deflate the dough.
  • Dust flour sparingly during shaping to avoid heaviness in the crust.
  • Ensure the dough fits comfortably in the Dutch oven to allow proper rising and baking.
  • Allow the bread to cool completely before slicing to maintain proper crumb texture.

Find it online: https://yumntasty.com/small-batch-baguette-bread-recipe-made-with-1-cup-of-flour-recipe/