Easy Overnight Baguette Recipe (24-Hour)

Combine all dry ingredients (flours, salt, yeast) and whisk together. Add room temperature water and mix until you have a shaggy dough.

Knead 2-3 minutes until well mixed. Cover and bulk ferment for 12 hours at room temperature.

Refrigerate the dough, covered, for 12 hours.

Divide dough into 3-4 pieces. Flatten each piece into a triangle shape. Perform 3 envelope folds, 30 minutes apart.

On the last fold, overlap edges tightly and seal to build surface tension. Let the dough rest 15 minutes, then roll each piece like a cigar. Gently pinch and roll ends to a point.

Shape into 14-16 inch baguettes. Proof seam-side up on a floured cloth for 60-90 minutes.

Preheat oven to 500°F with 1-2 Baking Steels inside. Place a cast-iron pan or sauté pan on the bottom rack.

Right before baking, add 1-2 cups of ice cubes to the hot pan for steam. Flip loaves seam-side down, score with a lame, and launch onto the Baking Steel.

Bake 15 minutes with steam, then vent the steam and bake 5-7 more minutes to a deep golden brown.

Cool on a wire rack. Try to resist tearing in immediately.