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Small Batch Baguette Bread Made with 1 Cup of Flour Recipe

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3.9 from 3 reviews

This Small Batch Baguette Bread Recipe yields a perfectly crusty, airy baguette made with just 1 cup of flour. Ideal for bread lovers who want fresh homemade baguette without wasting ingredients, it features a traditional folding technique, a final shaped baguette baked inside a Dutch oven to achieve a beautifully crisp crust and soft, bubbly interior.

  • Total Time: 3 hours
  • Yield: 1 small baguette (approximately one serving)

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, kosher salt, and instant yeast. Pour the warm water into the center of the dry ingredients and mix until a messy, sticky dough ball forms. Cover the bowl and let the dough rest for 30 minutes to begin hydration and fermentation.
  2. First Set of Folds: With a damp hand, grab the top edge of the dough and stretch it away from the bowl, folding it down over the center. Rotate the bowl a quarter turn and repeat until you’ve folded all around the dough. Flip the dough over with the seam side down, cover, and rest for another 30 minutes to develop gluten structure.
  3. Second Set of Folds: Repeat the same folding routine as before. Flip the dough seam side down again, cover, and let it rest for 1 hour. During this time, the dough will grow larger and develop bubbles, indicating fermentation progress.
  4. Preheat Oven: Towards the end of the resting period, preheat your oven to 450°F with a covered Dutch oven inside to ensure it is piping hot for baking.
  5. Shaping: Dust the dough with flour and turn it onto a lightly floured surface. Gently stretch it into a rectangle, fold the top third down and seal by pressing with your hand. Rotate and repeat folding to shape the dough. Finally, fold the dough in half lengthwise, sealing edges firmly. Use additional flour as needed to keep the dough from sticking.
  6. Tapering: Roll the dough forward so the seam is underneath. Smooth and even out the shape by rolling from the center outward. Taper the ends by rolling with your fingers so the baguette fits inside your Dutch oven.
  7. Final Rest: Place the shaped baguette on a flour-dusted kitchen towel, pinch the towel edges upward to cradle the dough, and cover it loosely with plastic wrap or place inside a large plastic bag to prevent drying. Let it proof for 30 minutes as the oven heats.
  8. Scoring: Transfer the baguette onto a half sheet of parchment paper diagonally. Using a lame or sharp knife, score vertical slashes along the length to allow proper expansion during baking. Mist the dough with water before placing it in the Dutch oven.
  9. Bake Covered: Quickly transfer the baguette on the parchment into the preheated Dutch oven, spray again with water, and cover. Bake for 10 minutes with the lid on to trap steam for a crispy crust.
  10. Bake Uncovered: Remove the lid and continue baking for another 10 minutes uncovered to develop color and crispness on the crust.
  11. Optional Browning: If desired, bake the baguette directly on the oven rack for an additional 2-3 minutes to deepen the crust color.
  12. Cooling: Remove the bread from the oven and transfer to a cooling rack. Allow to cool completely before slicing to ensure optimal texture and crumb development.

Notes

  • Using a Dutch oven creates a humid environment that mimics professional steam ovens for bakery-quality crust.
  • The folding technique strengthens the dough without kneading, perfect for small batches.
  • Allowing the dough to rest multiple times encourages gluten development and flavor complexity.
  • Use a sharp lame or razor blade for scoring to prevent dough tearing.
  • If active dry yeast is used instead of instant, hydrate it in the warm water for 5-10 minutes before mixing with dry ingredients.
  • Let the baguette cool fully before slicing to prevent a gummy texture inside.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: French

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