Over night baguette

Time to make: 2 days, Servings: 2

Ingredients (for 2 medium sized baguettes)

  • 3 grams of fresh yeast
  • 6-9 grams of salt
  • 390 grams of flour
  • 300 grams of cold water


Day one:

Mix the water and yeast together in a large bowl. 

Add salt and stir 

Slowly add flour until the dough starts to release from the sides of the bowl and become a very sticky, but cohesive dough

(Put a couple of ice cubes in the freezer, if you don’t have any) 

Cover dough with plastic wrap and let sit overnight or for about 8 hours

Day two:

Put two baking trays into the oven (one on the rack mounts and one on the bottom of the oven)

Preheat your oven to 275°C

Carefully scrape the dough out onto a well floured surface

Fold the dough onto itself gently four times from four directions

Flip the dough over and dust it with flower

Cover with a light towel and let it rest for 40 minutes

When rested: 

Cut the dough into two pieces using a floured bench scraper

VERY CAREFULLY shape the dough into rough baguette shapes and put them on parchment paper (if you’re not using a special baguette tray) 

Take out the preheated baking tray (the one on the rack) out of the oven and slide the parchment paper with your baguettes onto it

Put the tray back into the ovenwith the baguettes on it

Also place some icecubes on the tray that’s on the bottom of the oven

Let it bake for 7 minutes then open up the oven

Then let it bake for another 3 minutes

flip the baguettes, get some color on the underside and let them go for another 5 minutes or until the bottom has your desired color. 

Let the baguettes cool completely on a rack