Crusty Overnight Sourdough Baguette Recipe
If you’ve ever dreamed of pulling a golden, rustic baguette straight from your oven, this Crusty Overnight Sourdough Baguette Recipe is the answer. Imagine slicing into a crisp crust that shatters at the touch, revealing a chewy, tangy, and light crumb inside—just like your favorite artisan bakery. This method lets time do the magic, delivering authentic flavor and spectacular texture with surprisingly little hands-on effort. Even if you’re new to sourdough, you’ll feel like a bread-baking pro by the end of this simple, satisfying adventure.
Ingredients You’ll Need
The beauty of the Crusty Overnight Sourdough Baguette Recipe is how it transforms basic pantry staples into a showstopping loaf. Each ingredient plays a crucial role in flavor, structure, or that signature crust—choose the best you can, and let the simplicity shine.
- Sourdough starter (220 g, active & 100% hydration): This living culture provides all the rise and a distinct tangy flavor—the livelier your starter, the better your baguettes.
- Water (120 ml): Hydrates the dough and helps create that airy, chewy interior; use filtered or spring water for optimum flavor.
- Strong bread flour (210 g): High-protein bread flour gives structure and that classic chewy bite you expect in baguettes.
- Salt (½ tsp): Just a hint is needed to bring out the full depth of flavor and control fermentation.
How to Make Crusty Overnight Sourdough Baguette Recipe
Step 1: Mix and Autolyse
Start your dough when your sourdough starter is lively and at its bubbly best. In the bowl of a stand mixer, combine all the water and about half the flour, mixing roughly until a shaggy dough forms. Cover and set aside for 30 to 60 minutes. This simple rest—known as autolysing—allows the flour to fully absorb the water, making the dough easier to develop later. You’ll be rewarded with better texture and richer flavor, all for a little patience!
Step 2: Knead Together
Now it’s time to bring everything together. Add your active starter, salt, and the remaining flour into the bowl. Attach the dough hook and knead on medium speed for about 10 minutes. The dough should start to clear the sides, pulling together into a sticky but elastic ball. This kneading not only develops the gluten for structure but also helps evenly distribute the starter for consistent fermentation.
Step 3: First Proof with Coil Folds
Lightly oil a large bowl and transfer the dough into it. Cover with a clean tea towel and let it prove in a warm, draft-free spot. For the next 4 hours, perform a set of coil folds every 30 minutes—gently stretching and folding the dough over itself in the bowl. This hands-off technique strengthens the dough without tearing it. After the final fold, let the dough rest and continue to rise for another hour before the next step.
Step 4: Cold Fermentation
Cover your bowl tightly and move it to the refrigerator overnight. This long, slow chill imparts deep sourdough flavor and a more open, irregular crumb. It also makes handling the dough much easier for shaping the next day. Let time do its magic!
Step 5: Shaping the Baguettes
Flour your work surface and dust a baguette pan with semolina or regular flour to help prevent sticking. Gently tip out the cold dough, divide it in half, and form two tight balls. Flip each ball seam-side up, stretch into a rectangle, and fold it into thirds. Then, roll each piece with cupped hands to about 35 cm long—just like a classic baguette. This gentle shaping keeps your crumb lovely and airy.
Step 6: Second Proof
Arrange the shaped baguettes onto your prepared pan, seam side down. Dust with flour, cover lightly, and let rise in a warm spot for about 2 hours. You’re looking for the dough to nearly double in size and feel light to the touch—the sign it’s ready to bake.
Step 7: Scoring and Baking
Preheat your oven to its highest setting, ideally 240°C. Place an oven-safe dish of boiling water on the bottom rack to create a steamy atmosphere—this is essential for that shattering crust. Right before baking, dust the tops with a little extra flour, then use a razor or sharp knife to slash three quick diagonal lines down each loaf. Slide your tray into the oven and bake for 15 to 20 minutes, until gloriously golden and crisp.
How to Serve Crusty Overnight Sourdough Baguette Recipe
Garnishes
The classic beauty of this bread hardly needs adornment, but a scatter of flaky sea salt or a brush of melted butter right after baking can add a touch of elegance. Try sprinkling with fresh herbs like rosemary or thyme for an aromatic twist, or even a whisper of finely grated Parmesan for richness.
Side Dishes
This baguette is the perfect partner for almost anything. Serve slices alongside a vibrant green salad, a warming bowl of soup, or as an accompaniment to a cheese and charcuterie platter. For heartier meals, offer with pasta, stews, or your favorite dips—the possibilities truly are endless.
Creative Ways to Present
You can slice your Crusty Overnight Sourdough Baguette Recipe on the bias for dramatic crostini, halve lengthwise for picnic sandwiches, or serve whole for a striking table centerpiece. Transform leftovers into croutons, garlic bread, or even bake “bread boats” stuffed with savory fillings as a showstopper appetizer.
Make Ahead and Storage
Storing Leftovers
If you happen to have any of your Crusty Overnight Sourdough Baguette Recipe left, wrap it loosely in a clean tea towel or use a bread bag to keep that crust crisp for up to two days at room temperature. Avoid sealing it in plastic, or you’ll lose the crunch.
Freezing
For longer storage, cool completely, then wrap your baguette tightly in foil and freeze for up to three months. You can also freeze individual slices for convenient toast-on-demand—perfect for busy mornings or snack attacks.
Reheating
To revive that just-baked magic, preheat your oven to 175°C and bake the thawed baguette directly on the rack for about 10 minutes. If reheating from frozen, add a few extra minutes. The result: a warm, crusty, and irresistible loaf all over again.
FAQs
Can I make this recipe without a stand mixer?
Absolutely! You can knead the dough by hand. It will be sticky, so use a bench scraper and don’t be afraid to take short breaks to let the dough relax between kneads. The result will be just as delicious.
What if my dough is too sticky to handle?
This dough is naturally sticky for a reason—it helps create that open crumb. Use plenty of flour on your work surface and hands, and work quickly but gently when shaping. It gets easier with practice!
How do I know my starter is active enough?
Your starter should be bubbly and almost doubled in size after its feed, usually within 4 to 6 hours, and should pass the “float test” (a spoonful floats in water). These signs mean it’s ready to leaven bread beautifully.
Can I double the recipe for more baguettes?
Yes! Simply double all ingredients and divide your dough into four pieces during shaping. Make sure you have enough oven space or bake in batches for best results.
Why use a baguette pan, and what if I don’t have one?
A baguette pan helps the dough hold its shape and promotes even baking, especially for first-timers. If you don’t have one, use a parchment-lined baking tray and create a makeshift cradle with rolled-up towels dusted with flour on either side of the loaves.
Final Thoughts
There’s something truly special about baking bread you’re proud to share, and this Crusty Overnight Sourdough Baguette Recipe delivers every time. Let your kitchen fill with the tempting aroma, savor every crunchy bite, and remember—homemade bread is always worth the tiny bit of effort. Give this recipe a try and enjoy the simple magic of warm, fresh sourdough baguettes from your own oven.
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Crusty Overnight Sourdough Baguette Recipe
- Total Time: 12 hours
- Yield: 2 baguettes 1x
- Diet: Vegetarian
Description
Learn how to make a delicious Crusty Overnight Sourdough Baguette with this easy recipe. The overnight fermentation gives the bread a wonderful flavor and texture.
Ingredients
For the Sourdough Starter:
- 220 g active sourdough starter (100% hydration)
- 120 ml water
- 210 g strong bread flour
- ½ tsp salt
Instructions
- Day 1: When your starter has almost doubled in size, mix water and half of the flour into a rough dough. Cover and let it rest for 30-60 minutes.
- Add the active sourdough starter, salt, the rest of the flour, and knead for 10 minutes.
- Transfer the dough to a greased bowl, cover, and let it rise for 4 hours with regular folding.
- Refrigerate the dough overnight.
- Day 2: Shape the dough into baguettes, let them rise, then bake at 240°C Fan for 15-20 minutes.
Notes
- You can sprinkle some sesame seeds or poppy seeds on top before baking for added flavor.
- Ensure your starter is active and bubbly for best results.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 baguette
- Calories: 210 kcal
- Sugar: 1g
- Sodium: 350mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Sourdough, Baguette, Overnight, Bread, Baking
