Overnight Breakfast Baguettes
Michał GotujeCrispy baguettes from an overnight fermentation, no kneading and no morning stress.
Ingredients
Dough
- wheat flour type 650500 g
- water365 ml
- salt8 g
- instant yeast1 g
Instructions
- 1
In a bowl, mix the flour, water, salt, and yeast just until the ingredients come together.
- 2
Cover the bowl and let the dough sit overnight for 8-12 hours.
- 3
In the morning, turn the dough out onto a heavily floured counter.
- 4
Divide the dough into 2 pieces with your hands.
- 5
Shape into baguettes and flip them so the moist side is facing up.
- 6
Transfer the baguettes onto a tray, gently stretching them.
- 7
Bake at 250°C, top and bottom heat, for 18-22 minutes, until golden.
Tip
Don't use too little flour while shaping, since the dough is loose and very airy.
Common mistake
Shaping too aggressively will push the air out of the dough and the baguettes will turn out heavier.
Serving suggestion
Best for breakfast, for sandwiches, or with just butter.
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