Easy overnight baguettes
Easy, hassle-free baguettes. A no-knead bread recipe with a slow overnight rise and 1 fold.
Ingredients
- 450 g flour all-purpose
- 380 g warm water
- 2 tsp yeast
- 2 tbsp extra virgin olive oil
- 1 tsp salt
Instructions
- Mix the dough with a wooden spoon for a few minuts until it looks somewhat uniform
- Cover the bowl with plastic wrap and place in the fridge for 12-18 hours
- Halfway trough do the coil fold and place back in the fridge
- Remove from the fridge and let it come to room temperature before starting to shape
- Divide the dough into 3 equal parts, can’t stress this enough, but do use a kitchen scale for this
- Shape them like shown in the video or just fold over, pinch closed, fold over again, pinch closed and roll to elongate
- Place the baguettes on the pan you have prepared and let rise for about 40 minutes
- You can score them if you have a super sharp knife or razor or just leave them as is
- Preheat your oven to 220°C
- Boil a kettle of water
- Place the baguette pan in the middle and an oven dish or pan filled with hot water at the bottom
- Cook for 15 minutes
- Remove the water pan and cook for 15 more minutes
- Let cool completely before serving