Recipe · Baguette · Overnight
75% Hydration Overnight Baguette
The classic French baguette runs on contrast: a thin shattering crust, an open chewy interior, and very little else getting in the way. Done right, the dough is barely handled and the oven does the rest.
Total time
14 hours
Active
75 minutes
Hydration
75%
Difficulty
⌬⌬⌬
75% hydration sits in the middle for a reason. The dough is soft enough for an open crumb, firm enough to handle, and hits the sweet spot for most artisan styles. Most home bakers spend most of their time here.
The overnight schedule is the home baker's standard. Mix in the evening, cold-ferment in the refrigerator overnight, shape and bake the next morning. Flavor improves dramatically with time, and the schedule fits a normal life.
Ingredients
900g total dough. Yields 3 baguettes, ~270g each baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 508 g | 100% |
| Water | 381 g | 75% |
| Salt | 10.2 g | 2% |
| Instant yeast | 1.5 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
A balanced open crumb with visible holes and a chewy texture. The crust is thin but sturdy, and the flavor is a clean read on the flour and ferment.
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.
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