Overnight Baguettes

Makes 3 small baguettes.

Mix

Start around noon to allow time for the room-temperature bulk and cold bulk fermentation steps.

Add to stand mixer bowl:

• 500 g flour
• 325 g water
• 10 g salt
• 1 g instant yeast

Mix with dough hook until smoother, elastic, and mostly clearing the sides, but still tacky. No full windowpane needed.

Room-temp bulk

Transfer to a covered container.

Do 2 folds during the first hour:

• Fold 1: after 30 min
• Fold 2: after 60 min

Each fold: wet hands, stretch one side up and over, rotate, repeat 4 times.

After bulk, dough should be smoother and slightly puffy, not doubled.

Cold bulk

Cover tightly and refrigerate overnight.

Next morning preheat

Preheat oven with stone/steel or inverted sheet pan:

• 475°F / 250°C

Place empty metal steam pan on lower rack.

Divide and preshape

Turn cold dough onto lightly floured counter.

Divide into 3 equal pieces.

Preshape each into a short loose log.

• Rest: 20 min, covered

  

Shape

For each piece:

1. Pat gently into a rectangle.
2. Fold top edge to center and seal.
3. Fold bottom edge over and seal.
4. Roll from center outward to baguette length.

Place seam-side up on a floured towel/couche.

Final proof

• Proof: 30–45 min

Ready when slightly puffy and slow to spring back when poked. For traditional baguettes, slightly under-proof — this keeps the crumb denser.

I proofed seam-side up on a flour sack towel so I could flip each loaf directly onto the preheated stone. I want to try flipping onto a peel first instead, then using the peel to transfer onto the stone.

Score and bake

Score shallow diagonal cuts.

After transferring onto the stone, quickly mist the loaves with water to gelatinize the crust.

Add steam:

• Pour 1 cup boiling water into hot steam pan.

Bake:

• 475°F / 250°C with steam: 10 min
• Remove steam pan / vent oven: 10–12 min

Cool at least 20 min before cutting.