Classic Overnight Demi-Baguettes
Zoe Patchin

Classic Overnight Demi-Baguettes

Make bakery-quality demi-baguettes at home with this easy overnight baguette recipe. A slow, cold rise creates a crisp crust, open crumb, and deep flavor.

Ingredients

  • All-Purpose Flour: 430 grams
  • Water (lukewarm): 1 ¾ cups (approx. 415ml — Note: This creates a wet, high-hydration dough ideal for open crumb structures)
  • Salt: 2 teaspoons (approx. 12g)
  • Leavening Agent (Choose One):

    Option A (Instant/Active Dry Yeast): ¼ teaspoon (approx. 1g) — A small amount is crucial so it doesn't over-proof overnight.
    Option B (Active Sourdough Starter): 85 grams (approx. ⅓ cup at 100% hydration) — If using starter, reduce the water by 3 tablespoons and flour by 1/3 cup to balance the recipe.

Directions

  1. Day 1: Dough Development & Overnight Rise
    1. Mix the Dough: In a large bowl, whisk together the flour, salt, and yeast (if using starter, dissolve it in the water first). Pour in the water and stir roughly with a spatula or wooden spoon until a wet, shaggy dough forms and no dry patches remain. Do not knead.
    2. First Rest: Cover the bowl with a damp towel or plastic wrap. Let it sit undisturbed at room temperature for 30 minutes.
    3. First Stretch & Fold: Wet your hands slightly to prevent sticking. Pull a section of the dough up from the edge of the bowl, stretch it upward, and fold it over into the center. Rotate the bowl 90 degrees and repeat. Do this 4 times until you have gone around the entire bowl.
    4. Second Rest & Fold: Cover and let rest for 30 minutes. Perform a second round of stretch and folds.
    5. Third Rest & Fold: Cover and let rest for a final 30 minutes. Perform a third and final round of stretch and folds.
    6. Overnight Bulk Fermentation: Securely cover the bowl with plastic wrap. Let it sit at room temperature overnight (8 to 12 hours). The dough will be highly aerated, bubbly, and doubled in size by morning.
  2. Day 2: Shaping & Baking
    1. Divide and Shape: Gently tip the puffy dough onto a well-floured work surface. Divide it into 4 equal pieces. Gently shape each piece into an elongated cylinder (demi-baguette shape), handling the dough delicately to preserve the interior air bubbles.
    2. Final Proof: Place the 4 shaped loaves directly into the slots of your Anolon Baguette Tray. Let them rest uncovered for 30 minutes.
    3. Preheat & Steam Setup: While the loaves are resting, preheat your oven to 450°F (232°C). Place an empty, deep baking pan on the bottom rack of the oven. Boil a kettle of water right before baking.
    4. Score: Just before loading the bread into the oven, use a sharp razor blade or lame to make 2 or 3 quick, decisive slashes lengthwise down the top of each loaf at a 45-degree angle.
    5. Bake with Steam: Carefully place your baguette tray on the middle oven rack. Quickly pour about 1 cup of boiling water into the hot pan on the bottom rack to create a heavy burst of steam, then shut the oven door immediately.
    6. Bake: Bake for 15 to 20 minutes (monitoring closely after 10 minutes) or until the crust is deeply golden brown and crisp. Remove the baguettes from the tray and let them cool completely on a wire rack to set the interior crumb structure.