Overnight Baguette

This is a classic baguette recipe that relies on a pre-ferment ("sponge") for a deeper, more complex and rounded flavor and texture. These loaves have a beautiful airy crumb and a lovely, chewy crust. Thanks to our Glacier Peak bread flour, they are light yet substantial, and Organic Edison all-purpose flour adds the golden color and hints of sweetness and butter to these wonderful baguettes.

BY: ELLE COWAN    @E_L_L_E_

Prep Time

20 minutes

Bake Time

35 minutes

Total Time

13-17 hours

Yield

4 baguettes

Ingredients

For the sponge:

1⅜ cups (170g) Glacier Peak flour

¼ cup + 3 teaspoons (42g) Edison flour

½ cup + 2 tablespoons (138g) water, warmed to 105-115°F

¼ teaspoons (1.3g) instant dry yeast

¾ teaspoons (4.2g) sea salt

For the final dough:

3 cups + (396g) Glacier Peak

⅔ cup (100g) Edison AP Flour

1½ cup (342g) water, warmed to 105-115°F

¾ teaspoon (2.2g) instant yeast

1¾ teaspoons (10g) sea salt

All overnight sponge (about 355g)

Baker's Notes

* A longer cold fermentation will develop more flavor, so it’s up to you how long you’d like to ferment the sponge. We recommend the full 12 hours, or up to 15 hours.

** To shape a baguette, simply take your rectangular-shaped dough, fold the top half to the middle of the dough and press the seam down using your palms. Take the corners and stretch and fold them both towards the center meeting in the middle of where you pressed the initial seam and press down with your palms again. Turn the dough around and follow the same half fold along with the corner fold until they meet in the middle. Fold the top side over the bottom like you’re closing a book. Seal it using your palms. Roll into the elongated “batard” shape, starting in the middle and working your way out to the ends. Release the dough and allow it to contract before repeating until you have a baguette shape. Taper off the ends as you roll it out.

*** Steaming allows the baguettes to rise evenly and creates a beautiful crust.

**** It’s not completely necessary to use a baking stone, but it does replicate the heat of a deck oven which allows you to have a crispy dark crust on the bottom.

Instructions

To make the cakes:

  1. Make the sponge: In a bowl, combine flours and whisk together to incorporate and remove any lumps.
  2. In a mixing bowl of an electric stand mixer, combine water and instant dry yeast, whisk to dissolve yeast.
  3. Add the flours to the yeasted water and mix on low speed using a dough hook attachment until the water is mostly absorbed.
  4. Add the salt and continue to mix for 5-6 minutes or until the dough is smooth and starts leaving the sides of the bowl. The sponge will be quite stiff but still elastic and silky. Feel free to remove from the bowl and finish kneading by hand, if it isn’t quite supple enough yet.
  5. Spray a large bowl with oil.
  6. Remove the dough from the mixing bowl and shape the dough into a ball.
  7. Place the dough into the sprayed bowl, cover with plastic wrap or a tea towel and allow to proof.
  8. Let the dough rise for 1 hour to 1 hour and 15 minutes at room temperature, or until doubled in size.
  9. Rest the dough in the fridge overnight, 8-12 hours. (* See Baker’s Notes below)
  10. Final dough: The following morning or afternoon, remove the sponge from the refrigerator and allow it to get to room temperature for about an hour.
  11. In a bowl, combine flours and whisk together to incorporate and remove any lumps.
  12. In a mixing bowl of an electric stand mixer, combine water and instant dry yeast, whisk to dissolve yeast.
  13. Add the flour to the water mixture and mix on low speed using a dough hook attachment, tearing off pieces of the sponge and adding it to the mixture until all of the sponge is incorporated.
  14. Once the liquid has absorbed, add the salt and continue to mix for 5-6 minutes or until the dough is smooth and starts leaving the sides of the bowl.
  15. Spray a large bowl with oil.
  16. Remove the dough from the mixing bowl and shape into a ball.
  17. Place the dough into the sprayed bowl, cover with plastic wrap or a tea towel and allow to proof for about 1 hour to 1 hour and 15 minutes, or until doubled in size.
  18. Remove the dough from the bowl and transfer onto a lightly floured surface
  19. Divide into 4 equal pieces about 300g/piece and pre-shape into a light rectangle.
  20. Cover the dough with plastic wrap or tea towel and allow it to rest for about 20-30 minutes.
  21. Shape the dough into a baguette shape (** see Baker’s Notes below).
  22. Generously flour a bread towel or parchment paper.
  23. Place baguettes onto the towel or parchment paper allowing room in between for the baguettes to rise. Cover the baguettes loosely with the remaining towel or plastic wrap.
  24. Preheat the oven to 460°F. On the bottom of the oven place a metal tray or a cast iron pan.
  25. If using a baking stone, place it in the middle of the oven.
  26. While the oven is heating, proof the loaves for 1 hour to 1 hour and 15 minutes or until the dough springs back when you touch it. They will not be quite doubled in size but will be light and pillowy.
  27. Prepare about ¼ cup of boiling water for steaming.
  28. If you used a dish towel for proofing, gently roll the loaves, seam side down, onto a parchment-lined sheet tray lightly sprinkled with flour.
  29. Using a lame, an old-fashioned double-edge razor blade, or a sharp knife, cut 3-5 incisions diagonally at a 45° angle across the top of each baguette.
  30. Place the baguettes in the oven and steam by adding the boiled water to the bottom tray or cast iron pan. Close the door quickly (*** see Baker’s Notes below).
  31. If using a baking stone (**** see Baker’s Notes below), transfer the baguettes to the stone and follow the same steaming instructions.
  32. Bake for 20 minutes, check to see if they are baking evenly. The middle baguettes might need to be rotated to cook more evenly. Quickly rotate and bake for another 10-15 minutes or until the loaves are dark golden-brown and sound hollow when tapped.
  33. Allow to cool completely on a cooling rack before cutting and serving.

Baker's Notes

* A longer cold fermentation will develop more flavor, so it’s up to you how long you’d like to ferment the sponge. We recommend the full 12 hours, or up to 15 hours.

** To shape a baguette, simply take your rectangular-shaped dough, fold the top half to the middle of the dough and press the seam down using your palms. Take the corners and stretch and fold them both towards the center meeting in the middle of where you pressed the initial seam and press down with your palms again. Turn the dough around and follow the same half fold along with the corner fold until they meet in the middle. Fold the top side over the bottom like you’re closing a book. Seal it using your palms. Roll into the elongated “batard” shape, starting in the middle and working your way out to the ends. Release the dough and allow it to contract before repeating until you have a baguette shape. Taper off the ends as you roll it out.

*** Steaming allows the baguettes to rise evenly and creates a beautiful crust.

**** It’s not completely necessary to use a baking stone, but it does replicate the heat of a deck oven which allows you to have a crispy dark crust on the bottom.


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