No-knead overnight durum baguettes

A recipe for no-knead, cold-proved baguettes made with durum wheat.

Course Bread

Cuisine Danish

Nøgleord Baguette, Cold-proved, No-knead, No-knead bread

Total Time 14

Servings baguettes

Calories 715kcal

Stir the dough together directly in the container it will prove in.
Make sure it is large enough for the dough to rise. I mix the dough in a 3-litre lidded plastic food container.
Dissolve the yeast in the water, add the oil, both flours and the salt, and stir the dough together well with a spoon. Make sure all the flour is worked into the dough.
If needed, wet your hand with a little water and help the dough along.
If the dough seems too firm, you can add up to 50 ml extra water – add it a little at a time. Different flours absorb water differently.
Put the lid on and leave the dough to rise on the kitchen counter for about half an hour before it goes into the fridge overnight.

Take the dough out of the fridge and let it lose some of its chill while the oven heats up. Heat the oven to 230°C (conventional oven, top and bottom heat).
*Use a baking steel if you have one – it gives a really good result. The baking steel must heat up in the oven.
Alternatively, let the baking tray heat up in the oven.
Tip the dough out onto a floured work surface and cut it into 3 equal pieces. A dough scraper makes this easy.
Shape each piece into a long baguette. Use your hand and the dough scraper to shape the pieces.
Place the 3 baguettes on a sheet of baking parchment and leave them to prove for another 30 minutes under a tea towel.
Make a couple of deep slashes in each baguette, dust the tops with flour and bake in the oven for about 18-20 minutes.
Serve them freshly baked, or let them cool slightly before packing them into bags.