Overnight Baguettes - Second Version, Even Better!
Simple overnight baguettes mixed with a spoon. In the evening you combine the ingredients, in the morning you shape and bake. In this version, the added olive oil makes the baguettes softer inside, while the crust stays nice and crispy.
Prep time
20 min
Cook time
22 min
Total
42 min
Servings
3
Difficulty
Łatwy
Ingredients
Dough
- 500 gwheat flour type 00
- 350 gwater
- 10 gsalt
- 3 gfresh yeast (or 1 g instant dry yeast)
- 20 golive oil
Instructions
- 1
Pour the water into a bowl, add the salt and stir.
- 2
Dodaj połowę mąki, rozkrusz świeże drożdże albo wsyp drożdże instant i krótko wymieszaj.
- 3
Add the second half of the flour and the olive oil. Mix with a spoon until there's no dry flour visible.
- 4
The simplest option: cover the bowl and let the dough sit for about 10 hours at room temperature.
- 5
The better option: after mixing, let the dough rest for 20 minutes, then fold it a few times and shape into a ball. Then cover and let it sit for about 10 hours at room temperature.
- 6
In the morning, heavily flour the counter. Flour the edges of the bowl too, and use a spatula or scraper to gently loosen the dough from the bowl.
- 7
Turn the dough out onto the counter and divide into 2 or 3 pieces.
- 8
Gently flatten each piece into a rectangle. Roll up from the longer side, pressing lightly with each turn. Pinch the seam and the ends well at the end.
- 9
Place the baguettes seam-side down on a flour-dusted tray.
- 10
Preheat the oven to 250°C, top and bottom heat. Bake the baguettes on a shelf slightly higher than the middle.
- 11
Place a tray on the bottom of the oven and pour in water to create steam.
- 12
Bake the baguettes until deeply golden, about 20 to 22 minutes.
Tip
If you have a moment, go with the option that includes the 20-minute rest and fold. The baguettes turn out even better that way.
Common mistake
Don't add too much flour in the morning while shaping. Dough that's too heavily dusted and compressed will turn out heavier and less fluffy.
Serving suggestion
Best still slightly warm, with butter, curd cheese, cold cuts, or as breakfast baguettes for sandwiches.
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