24-Hour Baguettes With Airy Crumb & Crunch

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients and fiber.

yeast

💰Cheaper: instant yeast

Instant yeast is often more convenient and has a longer shelf life.

Stir to combine all ingredients in a bowl; no specific order to add them.

Use all-purpose flour for tenderness and a bit of whole wheat flour for flavor.

Add a small amount of yeast since the baguettes will have a long overnight rise.

Add water at a comfortable temperature, not too hot or cold, to support a good rise.

Mix until the dough is homogeneous using a scraper.

Put the dough into an oiled container and cover it.

Let the dough rest for 30 minutes to develop strength without kneading.

After 30 minutes, perform a bowl fold to develop tension in the dough.

Cover the dough again and place it in the fridge for 8 to 24 hours for cold fermentation.

After fermentation, divide the dough into three pieces, each weighing about 250g.

Pre-shape each piece into a tubular shape, ensuring it is not sticking to the bench.

Let the pre-shaped dough rest to relax before final shaping.

Cooking Techniques

Equipment Needed

Dietary

Allergens