⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
You can think of this dough as a base dough that can be varied however you like. For example, you can replace 100-200 grams of the wheat flour with some type of whole grain flour. You can also roll the baguettes in seeds before putting them in the oven, for example sesame, sunflower, or poppy seeds. And by the way, don’t hang up on them having to be overnight - it works just as well to make the dough in the morning, let it ferment during the day, and bake in the afternoon.
Ingredients
Dough
- 3 g instant yeast (¾ tsp) or about 8 g fresh yeast
- 350 g cold water (3.5 dl)
- 450 g bread flour (7.5 dl)
- 10 g salt (1½ tsp)
Optional
- seeds for coating (sesame, sunflower, poppy seeds)
Instructions
Evening (Or Morning)
- Mix all ingredients into a dough in a bowl. The dough doesn’t need to be kneaded, just mixed until it just comes together - either by hand or with a dough mixer. Cover the bowl with a lid or plastic wrap and let the dough ferment at room temperature for about 8 hours.
Morning (Or Afternoon)
Set the oven to 250°C (480°F).
Scrape the dough onto a floured work surface and fold it into a package. Cover with a tea towel and let proof for 40-60 minutes.
Divide the dough into three long pieces. Stretch them out slightly lengthwise, twist them one turn, and place on a baking sheet with parchment paper. Place the sheet in the middle of the oven and bake until the baguettes have gotten plenty of color, 15-20 minutes.
Take out the bread and wake the family.
Notes
Minimal effort: Rated 1 of 5 for effort - this is incredibly simple. Mix and forget, then shape and bake.
Flexible timing: Despite being called “overnight” baguettes, you can make the dough in the morning and bake in the afternoon. The 8-hour fermentation is what matters, not when you do it.
No kneading: Just mix until combined. The long fermentation develops the gluten.
Customizable base: This is a basic recipe you can adapt:
- Replace 100-200g wheat flour with whole grain flour (whole wheat, spelt, rye)
- Roll in seeds before baking (sesame, sunflower, poppy)
- Add herbs or spices to the dough
Shaping: The “long pieces” should be roughly baguette-shaped. Stretch gently lengthwise, then give each one a twist for visual appeal.
Seed coating: If using seeds, brush the shaped baguettes with water first, then roll in or sprinkle with seeds before baking.
High heat: The 250°C (480°F) temperature gives the baguettes a crispy crust and good oven spring.
Color is key: Bake until they have “plenty of color” - a golden-brown crust is essential for proper baguette flavor and texture.
Storage: Best freshly baked. Can be stored for a few days in a plastic bag, but should get a few minutes in a 250°C (480°F) oven to restore the crust. Freeze very well - thaw in a 150°C (300°F) oven for 10-15 minutes.
Wake the family: The aroma of freshly baked baguettes is the best alarm clock.
Scoring: While not mentioned in the original recipe, you can score the baguettes with a sharp knife or lame before baking for a traditional look.
Portion size: Three baguettes is perfect for a family breakfast or to have extras for freezing.
Source: Bröd, bröd, bröd: recept, råd och genvägar by Martin Johansson