24-Hour Baguettes With Airy Crumb & Crunch

Get the recipe for Overnight Baguettes: https://bakewith.us/OvernightBaguettesYT

Delicious, crunchy, open-crumb baguettes aren’t just for professional bakers! These “overnight baguettes” are similar to a regular baguette, but made with a small amount of whole wheat flour, a bit of sourdough culture, and an extended timeline that gives the finished bread increased flavor and internal airiness. Martin is here to walk you through the process from start to finish!

Shop this video:

King Arthur’s All-Purpose Flour: https://bakewith.us/APFlour24HrBaguettes

King Arthur’s Whole Wheat Flour: https://bakewith.us/WholeWheatFlour24HrBaguettesYT

Instant Yeast: https://bakewith.us/SAFInstantYeast24HrBaguettesYT

Sourdough Starter: https://bakewith.us/SourdoughStarter24HrBaguettesYT

Bread Slashing Lame: https://bakewith.us/Lame24HrBaguettesYT

Baker’s Couche: https://bakewith.us/BakersCouche24HrBaguettesYT

King Arthur Baguette Transfer Peel: https://bakewith.us/TransferPeel24HrBaguettesYT

Glass Kitchen Scale: https://bakewith.us/GlassKitchenScale24HrBaguettesYT

Standard Dough-Rising Bucket – Set of 2: https://bakewith.us/DoughRisingBucket24HrBaguettesYT

Half-Sheet Baking Parchment Paper: https://bakewith.us/HalfParchmentPaper24HrBaguettesYT

Baking Steel & Storage Bag: https://bakewith.us/BakingSteel24HrBaguettesYT

Oh, and what’s that red thing in the background? It’s an Ankarsrum Stand Mixer: https://bakewith.us/Ankarsrum24HrBaguettesYT

Credits:
Martin Philip – Host
Tucker Adams – Producer

Chapters
0:00-3:30: Step 1 – Make the Dough and Rest
3:31-5:33: Step 2 – Perform a Bowl Fold
5:34-6:53: Step 3 – Divide the Dough
6:54-9:31: Step 4 – Pre-Shape the Loaves
9:32-15:00: Step 5 – Shape into Baguettes
15:01-16:14: Step 6 – Transfer and Bake the Baguettes
16:15: Bask in Baguette Beauty — and Eat!

Okay okay Tucker overnight baguette steak one check this out Brand New Bag it’s not flower it’s opportunity hey Bakers Martin Tucker here in the studio today making some baguettes this is what we’re calling an overnight baguette it’s a regular baguette but we add a little bit

Of whole wheat flour we add a little bit of sourdough culture and we add a little bit of time to the process for more flavor and a more open structure follow us along the overnight baguette all right so overnight baguettes let’s do the mix pretty straightforward situation

Here we’re just going to stir to combine everything goes in there’s no real order to the ingredients you can just dump and go so little bit of allpurpose I’m using allpurpose because one of the characteristics that I want for the bagette is tenderness I want toothiness but I also want

Tenderness and so I don’t quite need the fortitude of bread flour here a allpurpose with its slightly lower protein is perfect and I’m using a little bit of whole wheat because that is an element that’s going to boost flavor for us it’s going to boost flavor a little bit and then I’ll

Go in with my yeast just a little bit of yeast these baguettes have a long overnight rise so it’s just a little bit of yeast very very small amount salt sourdough culture so these have both yeast and sourdough culture the yeast is going to help for a an

Efficient even rise and the sourdough culture is going to bring in some flavor and also support the rise so my water temperature today is sort of in the not cold not Hot Zone our ambient conditions in here today are not bad it was actually like 70° or something like that so I don’t

Need to warm the water uh but it’s it’s not so hot that I need to cool it you know with doe we’re always looking for that sort of Goldilocks zone that space between hot and cold that comfortable space so that the dough feels sort of coddled almost as it rises this add a

Little bit more water to support a slightly more open crumb structure so more water uh more open interior so in with my scraper this is one of those tools I just don’t live without like if I can’t find a scraper like that everything sort of grinds to a halt until I have one

And I can sort of do this kneading motion you know it’s a kneading or sort of gathering Motion in the bowl and what I’m doing is just making sure that this dough is homogeneous that everything looks well to be well Incorporated so that’s it the mix is done and now what

I’m going to do is I’m going to put it into an oiled container let me show you little bit of oil this is where the dough is going to sit until basically tomorrow morning and my dough goes in and you can see it’s it’s soft right overnight the

Dough is going to strengthen it’s going to strengthen and so we can sort of be a little bit stickier than is comfortable right now knowing that overnight we’re going to gain some strength and it’ll sort of set up so we’re going to cover it 30 minutes we’re going to come back

And we’re going to give it a fold okay Let’s Fold so it’s been half an hour and in that time the dough is developing strength so without kneading just using time this dough is stronger it has more elasticity it has more extensibility than it had when we mixed let me show

You what I mean so with a wet hand into the bowl and look you can see how it stretches and if you’ve made other things like our Ponda cryistal you know how with time strength develops so you can see how beautifully this dough stretches look I can almost window pane

That after just half an hour so I’m going around the bowl I’m stretching and pressing stretch up press down stretch up press down this is a bowl fold basically just a bowl fold I just go until the dough feels like it’s tensioned and then once I have some

Tension to it then all I’m going to do is I’m going to turn it over in the bowl in my bowl in my container and I just smooth it out for a second and then we’re going to give it another half hour and then we’ll put it in the fridge for

8 to 24 hours overnight okay the dough is mixed and folded and it’s had its 30 minutes after the fold and now it’s ready to go into the cold phase of its fermentation now when I come back to this dough tomorrow morning I want to see that it has risen

I want to see how much it’s risen and so the way that I do that is I use a piece of tape and I sort of Mark where the dough is right now and then tomorrow when I come to it I’ll be able to see

What the level of Rise is so put your lid on put it in cold place and I’ll be back so it’s time to divide the baguettes this is a batch that I mixed last night and then I gave some bulk fermentation to with the fold and then

It went into my fridge overnight and now now they are ready to be divided it’s it’s ready to go look um you can see that I’ve got at least a two times rise on this so um that piece of tape that we put that’s my way of sort

Of knowing okay how much activity do I have these were active overnight they’re very happy they’re ready to divide I’m ready to divide Tucker’s ready the film is dividing let’s divide so a little bit of flower on the bench just to keep things from sticking and as I keep saying this

Is a a relatively sticky dough this is not the place this is not the bagette that you want to begin your sort of bagette Journey with um go practice the classic bagette first we’ve got a great video for it and then come back here and try this one okay cuz it’s a little

Sticky that’s what I’m trying to say it’s a little bit sticky and you can see when I dump it out um there’s some bubbling we know that this is a nice active dough okay so we’re going to divide it a little bit of flour on top and again just so that it doesn’t

Completely stick to me and then if you want you can just sort of work around and make sure that it’s not adhered to the bench and I need three pieces out of this Each of which will weigh about 250 g I always tell people don’t fret about like five G

When you’re dividing dough like five gram plus or minus plus or minus five is fine now what we want to do is we want to pre-shape and if you’ve seen the other bagette videos you know the importance of pre-shaping pre-shaping is like that stop along the way to a

Beautiful final shape it organizes the dough it helps us proceed to the final shaping step with a form which is even and easier to control or shape in a beautiful way so what I’m going to do for these is a tube pre-shape a tube pre-shape you you could also do a round

But I I like the tube for these so hands underneath give the dough a little fold to the center and again not touching the top touching the underneath portion underneath fold to the center and you can see how I now have a little bit of a rectangle right I just make sure that

I’m still not uh I just double check that I’m not stuck to the bench one good trick and I’ll show you on the next one is to have a little bit of flour off to the side so it’s not in my workspace proper it’s off to the side

So if I need some flour say I were sticking a little bit I can go over there I can grab some flour and basically the sticky portion of the dough will find that that flower it will adhere and then I can come back and I’m just making sure that the dough is still

Floating on the bench it’s not adhered and then I’m just going to roll it down stretching up just a little bit and pressing to seal and I end up with this nice little sort of package it’s like a little tube right I want it to be tubular I want it to almost be

Architectural in its sort of uniformity right it’s round but it’s also it has Square edges if you don’t get that on the first time guess what you got two more pieces to try With this Dough because we just tensioned it in order to make that nice long baguette form what we need to do is give it a little bit of a rest so this pre-shape we call a tubular pre-shape is going to hang out here and it will just

Relax a little bit right it’s like if we went to the gym we got all pumped up then we need a little bit of time to relax so that we gain back some extensibility so that the dough will be easily shaped into a beautiful baguette

Form so about 15 minutes or so and be sure you cover it now in dry months I might cover it with something that forms a moisture barrier like uh a plastic bag that I’ve repurposed or something like that in more humid months and we’re pretty humid today I think we’re fine I

Can use a towel it’s just 15 minutes it’ll be okay and then we’ll come back and we’ll give these their final shape first we need to prepare uh the linen the baker’s linen this is Baker’s cush and that’s where the bagets are going to sit before they go into the oven that’s

Where they rest on the cou now um if you’ve used this linen quite a few times then it’ll have some flour in it and it has this sort of natural sort of non-stick uh quality but again these are sticky you want to make sure that you

Add a little bit of flour to help prevent or Ure that they don’t stick so using a sifter I add a little bit of flour to my Baker’s linen I use a mix of allpurpose and whole wheat I like it to have a little bit of color to it because

Think about it in the baguette there is both whole wheat and white flour and so I don’t just want to put white on the outside I want a little bit of the texture and Hue of the whole wheat so a light dusting of the whole wheat and

White on the cou my baguette that I’m going to make are going to get loaded into the oven on a sheet of parchment right my baking stone is exactly the size of a half sheet of parchment paper this stuff comes pre-cut I couldn’t live without it when I go to roll the

Baguettes I’m thinking ahead to the size of this sort of playing field right it’s the length of a half sheet of paper because it matches my baking stone if you have a smaller baking stone make sure you shape smaller baguettes otherwise the ends are going to fall off

Your stone right okay so just keeping in mind thinking ahead to the dimensions of what you have to work with okay we’ve got our sleeping baguette dough here okay so a wisp of flow on the bench just a wisp these are resting seams side down right right now my baguettes are resting

On the bench seams side down and that seam I want to have on the internal portion of the baguette right I want that seam on the inside so I’m going to turn them here and I’m going to invert them right invert them Pat gently elongate slightly if they feel

Sticky at all on the bottom side like that one had just a little bit make sure you don’t get any of that dough grab a little bit of flour and then come back so I’m going to fold that edge that’s away from me down about 2/3 of the way or

So I’m going to invert it this is technically kind of a letter fold right I’m kind of making like like a letter and then I’m going to fold that edge I inverted the dough piece by 180° came back folded it toward me and now I’m ready to make the final shape

Where I’m going to take this Edge that’s away from me and bring it to that Leading Edge The Edge closest to me and I’ll do that by lifting and just pressing gently to seal making my way down and I’m not mashing on the top of the dough I’m just pressing with the

Force required to seal that edge which is next to me okay I make sure that I’m not stuck if you feel like you need a little bit more flour on your work surface that’s okay go grab a little bit of flour come back put it in there just a

Whisp now thinking about the length of my tray here I’m going to roll it back and forth starting in the middle until I get down to about the size I want how do you know what size you want well you got to practice sorry there are no shortcuts

And then with my fingers and palm on the bench I roll back and forth and you see how I’m actually rolling there’s actually a fair amount of travel to this baguette I’m rolling right and I slight press to taper the ends I’ve got my seam on top and then

I’m going to transfer it over when I put it here I’m putting it seam side up okay seam side up the reason for that is that I want that show side the top side where I’m going to score the loaf I want that to have a little bit of flour on it it’s

Going to add visual appeal it’s going to add textural appeal to the baguette so they rest seams side up on the cush on this Baker’s linen I plead it in between because I want I don’t want it to stick to the adjacent baguette right so I

Plead it and I’m ready to do another one okay less talking more shaping So the oven is preheated I’ve got it set to 500° when I load I’m going to lower it to 475 but it’s hot it’s ripping hot um we want that because we want good expansion when the baguettes are loaded so I have my baking stone in there and I

Also have a steaming system in my case I like to use two cast iron pans preheated in the bottom of the stove there are many ways to steam it doesn’t matter how you steam it just matters that you steam steam is one of the most critical aspects in baguette making if you do

Everything perfect and forget the steam or don’t have adequate steam the ship will sink it just won’t work so in my case I’m using two cast iron pans they’re preheated with the stone everything is really hot and we’re ready to load okay I’ve got my L ready it’s nice and

Sharp I’ve got a fresh blade that’s going to help me get a good cut and then I have a transfer peel uh transfer peel also called a flipping board basically what it does is it enables me to move the baguette from the cou where it’s resting over to my

Parchment so I’m just going to turn it like that and then I’ll slide it off onto my parchment and I can make a little bit of a final adjustment just making sure that it’s straight making sure that I transferred it well I like to use parchment because it

Enables me to slide the baguettes onto my baking stone a little bit more easily so I want my cuts to fall sort of along the midline at the height highest point of the baguette I’m going to make about five five to six and they overlap by about a Third baguettes are ready look at those crunchy delicious wow it’s got great crunch there’s some sourdough in there I smell a little bit of that like like freshness a little bit of whole wheat in there too so it gets some mineral content a little bit of like spice

Almost I think we let them cool a little bit and then we cut them open and I’m going to get some butter I’ll be right back whoa this color in here because of the wheat because of the whole wheat in there we get this sort of like slightly

Tan beige color have a nice thin sort of what we call the cell wall so you’ve got this sort of membranous presentation like this thin fingertip bubble situation and then I’ve got this nice crust that sort of encircles it beautiful very weedy very sweet just a little bit of

The flavor of fermentation from the sourdough it’s crunchy and it’s ephemeral you know when the bagots are fresh eat them it’s not something to like hang on to for a day or something like that like it’s ephemeral I think of it almost like a salad if you toss it you want to

Eat it right if you bake it you know eat it if you make it follow it through all the way to your table so the overnight rise gives us flavor it adds strength sort of reinforcing this structural Network which is challenged by the high amount of liquid in there so you mix a

Wet dough it rises overnight day two we let it warm up up we divide shape and then proof and bake with lots of steam and that process is what gives this baguette its beauty it gives it also this internal structure which we find attractive and which AIDS the eating

Quality it makes it feel lighter beautiful overnight baguette lots of butter a little bit of whole weed in there a little bit of sourdough culture so start with the classic baguette and then work your way up to this it’s a little bit more challenging the dough is

More difficult to handle but the reward is there with structure and with flavor overnight bagette boom there you go Tucker it’s not nice to eat in front of people