Overnight Crusty Baguettes

Since I have been in the mood for baking bread lately I am drawn to different  types of bread and sometimes gadgets needed to achieve certain results. I have made bread the traditional way in the oven and I own a mini bread machine  that I love to make bread in  (I use to have a 2 pounder but gave it away to my niece). I have baked bread in  slow cookers for both sweet and savory breads. I have experimented with great results using an artisan dutch oven to make a sourdough loaf using my new Rosebud starter.

Now, I am the proud owner of a baguette baker which has 3 different wells for baking 3 small baguettes.  See my post Kitchen Gadgets – Baguette Bakers for more information.  I absolutely love this! My baguettes were shorter than the recipe but such is the nature of bread baking; but they tasted really good after the overnight proofing.  They also seemed to rise more at one each.

My step-daughter said the baguettes  looked like Panera bread! Perfect for some appetizers such as bruschetta or  just to eat alongside a nice dinner. Go here for my Tomato Bruschetta recipe. See also Grilled Garlic and Cheese Bread.

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This baguette maker by Emile Henry I bought through King Arthur Flour and the recipe is from them too.  One good thing  about KAF  is that you can read their blog and check out the reviews.  That’s why KAF recommended using their recipe versus the one that came with the baker. Not to recommend a product but if you love to bake small baguette loaves give this “kitchen gadget” a try.

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I thought about making a sourdough version but decided to try this recipe first and get acquainted with  this new way of baking bread.  I do need to keep “Rosebud” busy and happy!  I especially liked the overnight rising as bread often seems to be better done this way.

Overnight Crusty Baguettes

  • 3 cups European-Style Artisan Bread Flour (you can use bread or all-purpose flour or get this special flour from King Arthur Flour)
  • 1 tsp. salt
  • 1/4 tsp. instant yeast (small amount of yeast because of the overnight proofing)
  • 1 cup lukewarm water (90° to 100°)

Combine all of the ingredients in a medium sized bowl.  Knead the dough for a couple of minutes to make a sticky and rough dough.  Place the dough in a lightly greased bowl, cover and let rest for 1 hour.  Then fold the dough over on itself several times.  Cover, and let rest for another hour.  This deflates the dough, redistributing the yeast.  The dough did not rise a lot! Cover and refrigerate overnight.

Transfer the dough to a lightly greased surface.  I do all my bread forming on a Boos wood board.  Divide it into 3 pieces and shape each piece into a 4-inch by 10-inch oval.

First, fold each oval in half lengthwise and seal the edges with the heel of your hand.  Flatten a little, then fold and seal from the opposite side. Roll each piece of dough with the seam-side down, into a 13-inch log.

Spray the baguette baker with non-stick spray.  I only sprayed the bottom but one of the loaves touched the top of the baker and stuck.  So, I will spray both pieces next time.  Place the logs with the seam-side down, into the wells of an Emile Henry stoneware baguette mold.  Cover with the lid and allow the baguettes to rise until very puffy, about 90 minutes.  I placed the mold in my oven with the light turned on and also covered the baguette mold with a towel.

Preheat the oven to 450° F.  When ready to bake, remove the lid, slash the tops of the baguettes several times with a lame, spritz with water and sprinkle a little flour (optional) on top for a more traditional look. Place the lid back on and bake for 20 minutes.  Remove the lid and bake for an additional 5 to 10 minutes or until the baguettes have a nice golden brown color. Turn the baguettes out onto a rack to cool.

This recipe yields 3 small baguettes; mine were shorter than the recipe but  the flavor was great and they rose and baked just fine. I will be making these again!  I do need to work on folding and rolling out the dough as you can see from the pictures.

Recipe by cooking with aunt juju

https://cookingwithauntjuju.com/2015/04/12/overnight-crusty-baguettes/  

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Update: In October of 2016 the lid was damaged, or rather cracked – I’m not sure how or when it happened. I felt it was not safe to use  and now I will be using my metal bread baguette baker.  I have had trouble with another ceramic product cracking by Emile Henry. I’m not sure if it was my neglect or the baker itself. But 1-1/2 years and using it only a handful of  times does not even begin to equal the money it cost.

16 thoughts on “Overnight Crusty Baguettes

  1. They look amazing! I’ve never heard of these baguette trays before, so I am intrigued!
    The recipe sounds brilliant, overnight baguettes for emergencies 😉

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  2. These look delicious! I haven’t perfected a good baguette yet. They are pretty enough but don’t have that great crusty exterior. I’ve never seen this pan I do have a baguette pan that is metal with air holes in it. I will have to check yours out. I haven’t ever heard of the boos board either! I’m such a novice.

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  3. I have the baguette perforated metal bakers. I wonder if there would be any benefit to using one upside down as a top…….to simulate the ceramic baker???

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