Petite Baguettes
Even though they are made in the same way as their big brother the French Baguette, they are in fact half the size and named after the demi-baguettes. I enjoy adding seeds, or shaping them a bit differently or scored to create patterns. Enjoy the creativity behind creating them! Petite baguettes are small yet full of character, shaped with the same care and tradition as their larger counterparts. Made from a simple dough of flour, water, yeast, and salt, they rely on time, gentle handling, and high heat to work their magic. The dough is lightly fermented, carefully shaped into slender loaves, and baked in a hot, steam-filled oven to encourage a crisp, crackling crust and a soft, airy crumb. Fresh from the oven, petit baguettes offer the perfect balance of simplicity and craft.
Petit Baguettes
Preparation time: 2 Hours 20 minutes
Baking Time: 20 -25 minutes
Makes: 4 loaves
Ingredients:
500g strong white bread flour, plus extra for dusting
10g salt
10g Dry yeast / 30g Fresh yeast
370ml cool water
Olive oil for greasing
Mixed seeds for decoration
Method
Place the flour, salt, and yeast into a large bowl, taking care not to put the salt directly on top of the yeast. Add about three-quarters of the water and begin mixing. As the dough starts to come together, gradually add the remaining water. Continue mixing for 5–7 minutes, until the dough is smooth, glossy, and elastic.
Transfer the dough to a well-oiled bowl, cover, and leave to rise for about 1 hour, or until it has at least doubled in size.
Lightly dust a linen couche with flour and prepare your work surface with a light dusting of flour.
Gently tip the dough onto the work surface. Do not knock it back — handle it carefully to retain as much air as possible, which helps create the open, irregular crumb typical of good baguettes. The dough will feel soft and slightly sticky, yet full of life.
Divide the dough into four equal pieces. Shape each piece into an oblong by gently flattening it and folding the sides into the centre. Roll each piece into a sausage shape, ensuring the surface is smooth and the seam runs along the base. Starting from the centre, roll each sausage lightly with your hands, using a gentle back-and-forth motion to lengthen it to about 30 cm. Avoid pressing too firmly; let the weight of your hands do the work.
Place a baguette along the edge of the floured couche and pleat the cloth snugly against it. Lay the next baguette beside the pleat and repeat until all four are positioned, with pleats separating each one. Cover with a clean tea towel and leave to prove for about 1 hour, or until doubled in size and the dough springs back lightly when pressed.
Preheat the oven to 240°C.
Once proved, carefully lift the baguettes from the couche and lightly dust them with flour. Using a razor blade or very sharp knife, score each baguette with four diagonal slashes along its length. Transfer to a large baking tray.
Bake for 20–25 minutes, or until the baguettes are deep golden-brown with a slight sheen. Remove from the oven and cool on a wire rack before serving.
