Overnight Crusty Baguettes
Total Time: 35 min
Yields: 2 baguettes
This recipe makes it easy to enjoy fresh, homemade baguettes without the hassle of kneading. The long, cold fermentation in the refrigerator develops a complex flavor and a beautiful crust. Perfect for sandwiches, with soup, or just with butter.
Ingredients
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Instructions
- Mix the Dough
- In a bowl, combine 3 cups of bread flour, 6 grams of instant yeast, and 2 teaspoons of coarse sea salt.
- Slowly pour in 1 and ½ cups room temperature water, incorporating it into a shaggy dough with your hands. Add a couple of tablespoons of water if the dough is too dry.
- Initial Rise
- Form the dough into a ball in the bowl.
- Cover and let the dough rise for 2 hours in a warm place.
- Refrigerate Overnight
- Transfer the bowl to the refrigerator and let the dough rest overnight (about 8 hours).
- Shape the Baguettes
- Remove the dough from the refrigerator and let it sit at room temperature for 45 minutes.
- Dust a 9x13 baking sheet with flour.
- Turn the dough out onto the floured sheet, cut it in half, and shape each half into a baguette shape.
- Use a knife to make 3 diagonal scores in each baguette, about ½ inch deep.
- Dust with more flour.
- Bake and Serve
- Preheat the oven to 475°F (245°C).
- Bake the baguettes for 20 minutes until golden brown.
- Let cool for 5 minutes before slicing. Enjoy!
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