Overnight Easy Baguette
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This Overnight Easy Baguette recipe is proof that even when we’re having too much fun in the kitchen, good things still happen.
Equipment
- Large Mixing Bowl
- wooden spoon or spatula
- Parchment Paper
- bread lame or sharp knife for scoring
- cooling rack
- metal pan for steam never glass!
- Baking Sheet
Ingredients
- 3½ cups bread flour
- 2 tsp kosher salt
- pinch sugar
- 1 tsp active dry yeast
- 1¾ cups warm water about 100°F
Instructions
- Mix the Dry IngredientsIn a large mixing bowl, whisk together the bread flour and kosher salt.3½ cups bread flour, 2 tsp kosher salt
- Bloom the yeastIn a small bowl or measuring cup, stir the yeast and a pinch of sugar into the warm water. Let sit for 5–10 minutes until foamy and bubbly.pinch sugar, 1 tsp active dry yeast, 1¾ cups warm water
- Make the doughPour the yeast mixture into the flour and salt. Using the handle of a wooden spoon, stir until a shaggy, sticky dough forms and no dry flour remains.
- Optional folds for a higher riseFor extra lift, cover the bowl and let the dough rest for 30 minutes. Uncover, gently fold and rotate the dough into a ball, then cover again. Repeat this resting and folding up to 3 times if desired.
- Overnight riseCover the bowl tightly with plastic wrap or a lid. Let the dough rest at room temperature for about 12 hours (overnight is ideal).
- Divide the doughAfter the long rise, turn the dough onto a well-floured surface. Lightly flour your hands and divide into 3 equal pieces.
- Shape the baguettes- Take one piece of dough and press it gently into a rectangle.- Fold the top third down toward the center, then fold the bottom third up, like folding a letter.- Turn the dough seam-side down and gently roll into a 10–12 inch log, tapering the ends slightly.- Place seam-side down on a parchment-lined baking sheet.- Repeat with the remaining pieces.
- Proof while oven preheatsPreheat oven to 475°F (245°C). Place a metal pan (cast iron, sheet pan, or broiler pan—never glass) on the bottom rack to hold water for steam. Let the shaped baguettes rest for 20–30 minutes while the oven heats.
- Score the loavesLightly dust the tops of the baguettes with flour. Using a bread lame or sharp knife, score each loaf with 2–3 diagonal slashes.
- Bake with steam for a crispy crust-Slide the tray into the hot oven. Immediately pour 1–2 cups of boiling water into the hot metal pan and close the oven door quickly to trap the steam.-Bake for 15 minutes with steam (don’t open the door).-After 15 minutes, carefully remove the steam pan, then continue baking the loaves another 10–12 minutes, until deep golden brown and the bottoms sound hollow when tapped.
- Dry the crustTurn off the oven, crack the door, and leave the baguettes inside for 5–10 minutes. This helps dry the crust and makes it extra crispy.
- Cool completelyTransfer baguettes to a wire rack and cool fully before slicing. This lets steam escape and keeps the crust crunchy.
Video
More About This Recipe
Kitchen Tools You’ll Want
- Large mixing bowl
- Wooden spoon or spatula
- Parchment paper
- Bread lame or sharp knife for scoring
- Cooling rack
- A metal pan for steam (never glass!)
- A baking sheet
Cooking Tips From Christine (And a Few From Tracey)
- Warm water matters—it helps the yeast come alive.
- Let the dough rest overnight for the best flavor.
- Steam = crisp crust, so don’t skip this step.
- Let them cool completely, even if we three could barely wait.
- Don’t overthink it. Tracey says this is the perfect recipe for people who want “effortless fancy.”
Tried this recipe?Let us know how it was!