Small Batch Baguette Bread Made with 1 Cup of Flour Recipe

I absolutely love making homemade bread, and this Small Batch Baguette Bread Made with 1 Cup of Flour Recipe is one of my favorite little projects that results in big flavor. It’s the perfect size for a single serving or to share just with a close friend, and it captures that classic baguette crunch and airy crumb with surprisingly minimal ingredients. I’m excited to share how straightforward it is to create your own fresh baguette without the fuss of making a large loaf, so you can enjoy bakery-quality bread right at home.

Why You’ll Love This Small Batch Baguette Bread Made with 1 Cup of Flour Recipe

This recipe truly stands out to me because of its flavor and texture. The crust develops a beautiful golden crispness with those signature baguette blisters, while the inside remains light and wonderfully airy. The subtle yeasty tang combined with that faint saltiness makes it a deliciously simple bread that pairs perfectly with all sorts of meals. What I adore most is that even though it’s a small batch, the flavor definitely doesn’t feel compromised — you get that authentic baguette experience packed into one satisfying loaf.

What makes this small batch baguette so special in my kitchen is how effortless it is to prepare. The process involves some gentle folding techniques instead of complicated kneading, which makes it super accessible even for beginners. And because it’s just one cup of flour, I can whip this up without worrying about storing half a giant loaf afterward. It works wonderfully for an intimate dinner, a weekend brunch, or whenever I’m craving fresh bread without committing to a big batch. Honestly, this Small Batch Baguette Bread Made with 1 Cup of Flour Recipe has become my go-to whenever I want warmth and comfort from scratch with minimal waste.

Ingredients You’ll Need

The simplicity of this recipe really shines through its ingredients. Each one is essential for building the classic baguette flavor, structure, and that lovely crust we all crave. Having quality flour and the right yeast makes all the difference here.

• 120 grams all-purpose flour: This gives the bread a balanced texture that’s soft inside yet crisps beautifully on the outside.
• 3 grams diamond crystal kosher salt: Salt enhances flavor and controls yeast fermentation, so it’s important not to skip it or substitute with too much.
• 3 grams instant yeast (or 4 grams active dry yeast): The yeast brings the dough to life, creating that airy, bubbly crumb I love.
• 96 grams warm water: Warm water helps activate the yeast and creates the perfect dough consistency that’s soft and sticky.

Directions

Step 1: In a mixing bowl, combine the flour, salt, and yeast thoroughly. Pour warm water into the middle of these dry ingredients and stir just until everything comes together into a sticky, messy ball. Cover the bowl and let it rest undisturbed for 30 minutes to allow the flour to hydrate fully.

Step 2: Wet your hand and start the first set of folds by stretching the top edge of the dough away from the bowl and folding it down over the center. Rotate the bowl a quarter turn and repeat, continuing until you’ve folded all the way around four times. Then flip the dough over so the seam is down, cover again, and let it rest another 30 minutes.

Step 3: Repeat the folding process exactly as before for the second set of folds. Cover once more and let the dough rest for 1 hour, during which you’ll notice it doubling or even tripling in size and becoming delightfully bubbly.

Step 4: Near the end of the hour, preheat your oven to 450°F and place a covered Dutch oven inside to heat up—this is crucial for achieving that perfect crust.

Step 5: Dust your dough with flour and gently turn it onto a floured countertop. Lightly dust the top to prevent sticking. Stretch it into a rectangle, then fold the top third down and seal the edge firmly. Rotate and fold again, and finally fold the dough over to create the elongated baguette shape, sealing edges as you go.

Step 6: Roll the dough so the seam is underneath. Give it a quick roll from the center out to even it out, then taper the ends by rolling the edges with your pinkies close to the counter. Make sure the dough isn’t longer than your Dutch oven for a perfect fit.

Step 7: Lift your shaped baguette onto a flour-dusted kitchen towel. Pinch the towel’s edges to create walls that hold the dough’s shape. Optionally, secure the towel with clips so the dough can expand as it rises. Cover loosely with plastic wrap and let it rest for 30 minutes while the oven finishes preheating.

Step 8: Prepare a spray bottle with water and get your scoring blade ready. When ready, transfer the baguette onto a half sheet of parchment paper, scoring it vertically along the length. Quickly spray the dough with water, then place the parchment and loaf inside the hot Dutch oven. Spray once more, cover immediately, and slide the Dutch oven into the oven.

Step 9: Bake covered for 10 minutes without peeking, then remove the lid and bake uncovered for another 10 minutes. If you want a darker crust, transfer the bread directly onto the oven rack and bake 2-3 minutes longer until golden and crisp.

Step 10: Remove your beautiful baguette and let it cool on a wire rack before slicing to preserve the airy crumb and keep that crisp crust intact.

Servings and Timing

This Small Batch Baguette Bread Made with 1 Cup of Flour Recipe yields one generous serving—perfect for one or two people to share. The preparation time spans a little over 15 minutes to mix and fold the dough, but keep in mind the resting and rising times add up to around two hours. Baking itself takes about 22-23 minutes, depending on your oven and crust preference. Overall, plan for a total time of roughly 3 hours from start to finish, mostly waiting as the dough develops that irresistible structure.

How to Serve This Small Batch Baguette Bread Made with 1 Cup of Flour Recipe

When I serve this baguette, I love slicing it while it’s still slightly warm so the crumb feels soft but the crust remains wonderfully crisp. It pairs beautifully with olive oil and balsamic vinegar for dipping or alongside a sharp cheese platter featuring flavors like aged cheddar or creamy brie. For a quick snack, I often make a simple garlic and herb butter spread to slather on thick slices.

This bread also shines as a side for hearty soups or stews, where its crustiness stands up well to dipping into flavorful broths. If I’m entertaining or hosting brunch, I arrange slices on a wooden board garnished with fresh herbs like rosemary or thyme to add a touch of color and aroma. Pouring a glass of crisp white wine or a light sparkling beverage enhances the experience, but it also pairs wonderfully with a bold coffee or herbal tea if you prefer non-alcoholic options.

Because this baguette keeps its delightful texture best served warm or at room temperature, I recommend slicing it just before serving. Presenting modest portions helps highlight its artisan quality, and it’s fun to let guests choose their own accompaniments — from jams and pâtés to simple butter. It’s versatile enough to complement casual weeknight dinners or more festive gatherings perfectly.

Variations

I love experimenting with this Small Batch Baguette Bread Made with 1 Cup of Flour Recipe by switching up a few ingredients or techniques. For example, swapping out all-purpose flour for bread flour adds extra chewiness and structure if you prefer a more substantial bite. If you’re gluten-free, I recommend trying a gluten-free all-purpose blend with added xanthan gum to mimic the elasticity of traditional dough—though texture will be slightly different.

To accommodate vegan diets, this recipe is naturally vegan since it uses no dairy or eggs, which is a big plus! You can also introduce flavor variations by adding dried herbs like rosemary or thyme directly to the dough before mixing, or stirring in minced garlic for a more savory loaf. Some days I drizzle a little olive oil over the dough before baking to enrich the crust and add moisture.

If you don’t have a Dutch oven, you can bake the baguette on a baking stone or a heavy baking sheet preheated in the oven. Just be sure to add steam by placing a pan of water on a lower rack or spraying the oven walls early in the baking process to get that characteristic crisp crust. Every adjustment brings new nuance to this already delightful recipe.

Storage and Reheating

Storing Leftovers

If you have any leftover baguette, I like to wrap it tightly in a clean kitchen towel or place it in a paper bag inside an airtight container to keep the crust from getting too soft. Stored at room temperature, it will keep nicely for about 1 to 2 days. Avoid plastic directly on the bread if possible, as it can trap moisture and soften the crust.

Freezing

This baguette freezes well if you want to save some for later. Let it cool completely first, then wrap it tightly in plastic wrap followed by aluminum foil or a freezer bag to prevent freezer burn. It can stay frozen for up to one month without losing too much flavor or texture. When you’re ready to enjoy it, thaw it at room temperature for a few hours before reheating.

Reheating

To bring back the fresh-baked crust and warmth, I preheat my oven to 350°F and place the bread directly on the oven rack for about 8 to 10 minutes. You can sprinkle a little water on the crust or place a pan with hot water in the oven to add steam and crisp it up again. Avoid microwaving if you can because it tends to make the crust chewy and the crumb gummy, which just isn’t the same.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you absolutely can! The recipe calls for 3 grams of instant yeast, but if you’re using active dry yeast, increase the amount slightly to 4 grams. Also, dissolve the active dry yeast in the warm water before mixing with the flour to help activate it properly.

Why does the dough need to rest multiple times with folding?

The resting and folding technique helps develop the dough’s gluten structure gently without intensive kneading. This results in an open, airy crumb and improves the bread’s texture and strength, giving it that perfect baguette bite.

Can I make this recipe larger to feed more people?

Definitely! You can multiply the ingredients while keeping the ratios the same. Just note that the rising and baking times may be slightly longer for bigger loaves, and you might want to bake on a larger tray or use a bigger Dutch oven.

What if I don’t have a Dutch oven—what’s the best alternative?

If you don’t have a Dutch oven, baking on a preheated baking stone or heavy cast iron skillet works well. To simulate steam, add a pan with hot water in the oven or spray the oven walls with water before baking to help develop a crisp crust.

Is this baguette recipe suitable for beginners?

Absolutely! I find this Small Batch Baguette Bread Made with 1 Cup of Flour Recipe is quite beginner-friendly since it relies on simple folding rather than complex kneading. The step-by-step process is very manageable, and you’ll be rewarded with impressive bread even on your first try.

Conclusion

If you’re craving fresh, homemade baguette but don’t want the commitment of a full loaf, this Small Batch Baguette Bread Made with 1 Cup of Flour Recipe is a wonderful solution. It’s approachable, rewarding, and delivers an authentic French-style bread experience right in your own kitchen. I’m excited for you to try this recipe and savor every crunchy, airy bite as much as I do—happy baking!

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