No-Knead Overnight French Baguettes

Ingredients

• 950 grams Baker's flour (bread flour) (Wallaby brand recommended, or any strong bread flour)
• 3/4 tablespoon Sea salt (Fine or flaky sea salt)
• 3/4 teaspoon Dry yeast (Instant or active dry yeast)
• 730 milliliters Filtered water (Room temperature)
• as needed Extra flour for dusting (For shaping and dusting surfaces)
• as needed Baking paper (parchment paper) (For lining baking tray)

Instructions

1. Mix dry ingredients

   In a large mixing bowl, combine 950g baker's flour and 3/4 tablespoon sea salt. Stir briefly to evenly distribute and prevent direct contact between salt and yeast.

   Time: PT2M

2. Add yeast and water

   Add 3/4 teaspoon dry yeast to the flour mixture. Pour in 730ml room temperature filtered water.

   Time: PT1M

3. Mix dough (no kneading)

   Mix all ingredients together using the handle of a wooden spoon until a shaggy, sticky dough forms and there is no dry flour left. Scrape down the sides of the bowl as needed.

   Time: PT3M

4. First rise (overnight bulk fermentation)

   Cover the bowl with plastic wrap or a clean towel. Let the dough rise at room temperature (20-25°C) for 8-10 hours, or overnight, until doubled and bubbly.

   Time: PT8H

   Temperature: 20-25°C

5. Prepare surface and shape dough

   Generously flour a pizza dish, countertop, or large board. Gently scrape the dough out using a dough scraper, being careful not to deflate it. Dust the dough and your hands with more flour as needed.

   Time: PT3M

6. Divide and shape baguettes

   With a floured dough scraper, divide the dough into 4 equal pieces (or 2-3 for larger baguettes). Gently flip each piece over to reduce excess flour, then stretch each into a rough baguette shape without pressing out the air.

   Time: PT3M

7. Transfer to baking tray

   Place each shaped baguette onto a baking grill or tray lined with baking paper. Arrange with space between each loaf.

   Time: PT1M

8. Bake baguettes

   Preheat oven to 250°C. Bake baguettes on the bottom rack for about 25 minutes, or until golden brown and crisp.

   Time: PT25M

   Temperature: 250°C

9. Cool and serve

   Let baguettes cool on a rack for at least 5 minutes before slicing to allow the crumb to set.

   Time: PT2M

10. Cleanup

    Wash mixing bowl, spoon, dough scraper, and any floured surfaces. Discard or compost used baking paper.

    Time: PT10M

Nutrition Facts

Calories

220

Protein

7g

Carbohydrates

45g

Fat

0.5g

Fiber

2g

Ingredient Substitutions

• Instead of Baker's flour (bread flour): All-purpose flour (texture will be less chewy)
• Instead of Sea salt: Kosher salt
• Instead of Dry yeast: Fresh yeast (use 2x amount)
• Instead of Filtered water: Bottled water
• Instead of Extra flour for dusting: Cornmeal (for dusting)
• Instead of Baking paper (parchment paper): Silicone baking mat

Equipment Needed

• Large mixing bowl
• Wooden spoon
• Dough scraper
• Pizza dish or clean countertop (optional)
• Baking grill (wire rack) with baking paper
• Oven

Critical Steps — Do Not Skip

• Mixing until no dry flour remains (Step 3)
• Overnight fermentation for proper rise and flavor (Step 4)
• Gentle handling and shaping to preserve air bubbles (Steps 5-6)
• Baking at a high temperature for a crisp crust (Step 8)

Chef Tips from the Video

• For extra flavor, add a small amount of whole wheat flour or seeds.
• Letting the dough ferment overnight develops better flavor and texture.
• Use a pizza stone if you have one for an even crispier crust.
• If using a convection oven, reduce temperature by 20°C.

Troubleshooting

Storage

Refrigerator: Store in a paper bag for up to 2 days; refresh by toasting.

Freezer: Freeze tightly wrapped for up to 1 month. Thaw and reheat in oven.

Room temperature: Best eaten fresh; store in a paper bag for up to 1 day.

Make-Ahead Tips

• Dough can be mixed up to 12 hours ahead and left to rise overnight.
• Baked baguettes can be frozen and reheated in a hot oven.