Recipe · Baguette · Overnight
65% Hydration Overnight Baguette
A real baguette comes from a brief mix, gentle folds, and a steamy bake hot enough to blister the crust. The shape is honest, the score lines open as the dough springs, and the inside stays light.
Total time
14 hours
Active
75 minutes
Hydration
65%
Difficulty
⌬⌬⌬
A 65% dough is what a new baker should start on. The flour-to-water ratio is generous to flour, so the dough behaves predictably, takes shape readily, and bakes into a structured loaf without surprises.
Overnight fermentation is where flavor lives. The dough goes in the refrigerator after a brief room-temperature ferment, the cold slows the yeast and lets enzymes do their work, and the loaf you bake the next day tastes like it cost more than it did.
Ingredients
900g total dough. Yields 3 baguettes, ~270g each baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 538 g | 100% |
| Water | 350 g | 65% |
| Salt | 10.8 g | 2% |
| Instant yeast | 1.6 g | 0.3% |
Schedule
- Day 1, 6:00 PMMix flour and water. Autolyse 30 minutes.
- Day 1, 6:30 PMAdd yeast and salt. Mix until smooth.
- Day 1, 7:00 PMStretch and fold every 30 minutes for 2 hours.
- Day 1, 9:00 PMBulk ferment 1-2 more hours at room temperature.
- Day 1, 10:30 PMDivide the dough into 3 equal portions. Pre-shape each, rest 20 minutes, then roll into baguettes and place seam-down on a floured couche. Cover and refrigerate overnight.
- Day 2, 7:00 AMPull from the refrigerator. Preheat the oven and a baking stone to bake temperature. Place a steam tray on the lower rack.
- Day 2, 8:00 AMScore each baguette with three to five diagonal cuts. Slide onto the preheated stone. Bake at 475°F with steam (a tray of boiling water on the lower rack) for 24 minutes until deep golden.
Method tips for this style
Pre-shape gently after the bulk ferment, rest for 20 minutes, then final-shape with light tension. Score the loaf with a curved lame held at a shallow angle so the cuts open in long, asymmetric ears.
What to expect
Expect a tight, controlled crumb and a robust crust. The loaf slices cleanly and holds together for sandwiches; not the most dramatic interior, but the most reliable.
What you'll need for this bake
Escali Primo Scale
NY Times recommended. 11 lb capacity, 1g accuracy, simple two-button operation.
OXO Bench Scraper
Stainless steel blade with measurement markings. Comfortable non-slip grip.
ThermoWorks Thermapen
Pro-grade accuracy in 1 second. Check water temp and bread doneness (190-210°F).
ThermiChef 16-Inch Baking Steel
Quarter-inch steel stores and transfers far more heat than a stone. Slide baguettes or ciabatta straight onto it for a fast, crisp bottom crust. Made in the USA.
Saint Germain Bakery Couche
Heavy French flax linen holds shaped baguettes and ciabatta in place while they proof, and wicks just enough moisture to set the skin for scoring.
UFO Bread Lame
Handcrafted walnut wood handle with secure blade storage. Includes extra blades.
Affiliate Disclosure: As an Amazon Associate I earn from qualifying purchases. This means I may receive a small commission if you buy through my links, at no extra cost to you. I only recommend products I genuinely believe will help your bread baking journey. Thank you for supporting The Dough Formula!
More Recipes
Related Guides
Baking A Classic French Baguette At Home
The home version of a French baguette is not a compromise if you know what to focus on. A simple poolish formula and a shaping walkthrough.
Feb 18, 2026
Baker's Percentages Explained For Home Bakers
The universal language of bread bakers, in plain English. Learn how flour always equals 100% and why that makes every recipe scale instantly.
Feb 8, 2026