Easy Overnight Baguette Recipe (24-Hour)
24 hrs (mostly fermentation & chilling)Makes 3-4 baguettes
A long-fermented baguette with minimal yeast, bulk-fermented overnight and cold-proofed, shaped with envelope folds for an open crumb and crispy crust.
| prepPreheat oven to 500°F / 260°C with 1-2 baking steels inside | |||||||||||||||
| prepPlace cast-iron pan or sauté pan on bottom rack | |||||||||||||||
| 250 g all-purpose flour | Whisk flours, salt & yeast together | Add water, mix to shaggy dough | Knead 2-3 min until well mixed | Bulk ferment, covered, 12 hrs at room temperature | Refrigerate, covered, 12 hrs | Divide into 3-4 pieces, flatten into triangles | Perform 3 envelope folds, 30 min apart | Seal edges, rest 15 min, roll like cigars | Shape into 14-16 inch baguettes | Proof seam-side up on floured cloth, 60-90 min | Add ice to hot pan, flip loaves seam-side down | Score with lame, launch onto steel | Bake 500°F / 260°C, 15 min with steam | Vent steam, bake 5-7 min to deep golden brown | Cool on wire rack |
| 250 g bread flour | |||||||||||||||
| 50 g spelt flour (optional — substitute 50 g AP if omitting) | |||||||||||||||
| 18 g salt | |||||||||||||||
| 360 ml water (room temperature) | |||||||||||||||
| 1-2 cups ice cubes | |||||||||||||||
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