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3 fifteen-inch baguettes
11 hours and 33 minutes
- 120 grams bread flour (1 cup)
- 120 grams water (1/2 cup)
- 3 grams instant yeast (1/2 teaspoon)
- All of the overnight starter
- 360 grams bread flour (3 cups)
- 9 grams instant yeast (2 teaspoons)
- 8 grams salt (1 1/2 teaspoons)
- 240 grams warm water (1 cup)
In a medium-sized bowl, mix all ingredients for the Overnight rise. This will be the consistency of a thick pancake batter; it will not seem like dough.
Let overnight starter rest on the counter or in a warm place in your kitchen overnight or at least 4 hours. Overnight will help result in more flavor in your rolls.
When you're ready to make your dough, add all ingredients into your stand mixer or if you're mixing by hand, add to a large bowl.
If you're using a stand mixer, mix/knead the dough with the dough hook for 8 minutes and you should have a smooth dough If you're kneading by hand, you will want to knead for 15 minutes or until you have a smooth dough.
Place the dough in a lightly oiled bowl that is covered with a lid or plastic wrap and place it in a warm spot in your kitchen for 45 minutes.
After 45 minutes, with a slightly wet or greased hand, fold the dough over itself in the bowl 7 or 8 times. Just pinch one corner, stretch it straight up and fold it down over the dough. Rotate the bowl slightly and do it again. Repeat 7 or 8 times. This is called a "stretch and fold." It isn't required, but it helps build structure and gluten in the final bread.
Recover the bowl and rest the dough for another 45 minutes.
Shape the dough into three even-sized pieces. I usually use a scale to be precise. Form each dough into a ball and let the dough balls rest on the counter for 15 minutes prior to final shaping.
After 15 minutes, using your hands, shape each dough ball into a flat rectangle and fold it over itself. Roll each rectangle tightly on the long side until you end up with a cylinder that's about 15 inches. When you're done rolling, pinch the seam closed very well and roll the dough log/cylinder on the counter 3 or 4 times to help shape. Taper the ends if you want for a more professional look. Place all shaped rolls in a baker's couche or on a parchment lined sheet pan and allow to rest for 1 to 1.5 hours.
After 1 or 1.5 hours of final rise time, pre-heat your oven to 450 degrees F (230 C). If you have a pizza stone or steel, place that inside the oven on a middle rack.
Place a roasting pan or oven-safe pan on the bottom rack or floor of your oven during the pre-heating time.
IF YOU ARE USING A PIZZA STONE:
If you are using a pizza stone in your oven, carefully move each dough log to a piece of parchment on your pizza peel. If you do not have a pizza peel, you can use the back of an upside-down sheet pan to transfer the dough on top of a piece of parchment to the hot pizza stone.
IF YOU ARE USING A SHEET PAN:
If you proofed your dough on a baker's couche you will need to move each baguette carefully to a parchment-lined sheet pan and add to the oven.
Pour 2 cups of hot water to the preheated pan in the bottom of the oven and quickly close the door. I use the microwave to heat up the 2 cups for about a minute, but you can bring it to boiling in a pot on the stove if you prefer.
Bake for 25 to 28 minutes.
After your baguettes have achieved the level of browning that you desire, remove them from the oven and allow them to rest on a wire rack before serving.