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{Overnight} Easy Sourdough Baguette

You want to make a beautifully shaped baguette but you don’t want to schedule your all day around it? This recipe, is for you.

Post edited on 05.05.20

overnight baguette

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Sourdough Baguette

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Be aware that the recipe is made with fed sourdough starter.

I have been baking lots of bread the past year, as I was studying to take an exam to test my ‘baker’s knowledge’ (I passed!) and this baguette is my own and favourite recipe.

For this recipe, you just need to gather 5 ingredients:

Sourdough starter





Then, just combine everything together with a spatula and let sit in the bowl that you’ll use to keep your dough in the fridge. To know a little more, read below:

sourdough baguette

Main Things You Need To Know Before Starting

Sourdough starter

  • I can’t pretend I’d explain the process perfectly enough so I’ll just say a few things: if you don’t know or have a sourdough starter currently, this recipe might not be for you. If you are interested in sourdough starter science, I would advise you to go to King Arthur’s Flour website: there are loads of great information and I learnt literally everything about sourdough starter with them. Explanations are even clearer and better than those I learned for my test (yes, that’s right…and I’m in France).
  • Your sourdough starter needs to have been fed a few hours prior to making the dough, as it needs to be really active for the best use. Just take what you need and don’t forget to feed him later with your usual ratio.
  • For this baguette, I used to use my sourdough starter, which was made with semi whole wheat flour and it worked great. Now I use the same sourdough starter but I feed him with rye flour.Sourdough Baguette


For this recipe, you can do an autolyse: it is the period right after mixing only your flour and water in your bowl and just before finishing the kneading and the proof in the fridge.


Simply mix the flour and water in your bowl. Cover the bowl with a clean towel and let sit about 20 to 40 minutes. Add the rest of the ingredients (salt and yeast apart before kneading) and finish kneading.


The flour absorbs the water and then the gluten network is created. This step is not absolutely necessary, but apparently it will show later in the final baguette (but bakers themselves say it’s not dramatically obvious…).

Overnight Proof

This recipe is really great thanks to the overnight proof. I love to make the dough the day before, like at 9 p.m., to continue the day after at 9/10 a.m., for a baguette ready at about 11:30 a.m. and eaten at 12 a.m. when my hubby and I have lunch 😉

After kneading, simply cover your bowl with cling film and a lid if you have one; and let slowly prove in the fridge for 12-14 hours maximum. I noticed that a longer prove results in a baguette with less strength. And you don’t want that.

sourdough baguette


  • It helps the baguette expand and grow correctly in your oven;
  • It keeps moisture around the bread as the water begins to evaporate when the bread is popped in the oven;
  • It assures a beautiful golden and crisp crust;
  • It helps to develop the cuts on your bread;
  • Simply add a deep roasting pan/dish in your oven, and boil water 5 minutes prior to baking. Add the water after popping your baguette in the oven.

Look at the beautiful air bubbles enhanced by a sufficient steam:

sourdough baguette


Left = not enough steam Right = enough steam



Sourdough Baguette













You can see that just a few adjustments in the making (autolyse, steam…) can completely turn a rather bland and not too appealing (although delicious!) baguette into a shiny, beautiful baguette!

Well, I really hope you will bake this amazingly good and easy baguette and let me know what you think! Happy Baking

3 from 1 vote

{Overnight} Easy Sourdough Baguette

Try this easy sourdough baguette: you'll only need 5 ingredients, a spatula and a mixing bowl to create a beautifully shaped French Baguette!

Course Breakfast, Main Course, Snack
Cuisine French
Keyword French Baguette, Overnight Baguette, Overnight Sourdough Baguette, Sourdough Baguette
Prep Time 15 minutes
Cook Time 25 minutes
Proving time 11 hours
Total Time 40 minutes
Servings 6 big servings
Calories 145 kcal
Author Bites Of Baking


  • 72 g* Sourdough starter -fed-
  • 150 ml room temperature water
  • 3 g* fresh yeast -optional but helpful-
  • 250 g* all-purpose flour 2 cups + 1 tbsp
  • 5 g* salt


  1. Mix your dough:

     In a medium bowl-made of glass is better: you can see the dough proving- add first your fed started.

    Add the flour, the water and the yeast in the water.

  2. Autolyse:

    If desired, make an autolyse by only mixing flour and water. Let rest just like that. Cover with a damp towel and let sit 30 minutes.

  3. Begin to combine with a rubber spatula, it should come together pretty easily.

    After it begins to look like a dough, add your salt and mix until combined.

  4. Then, shape a ball/boule as best as you can and put it back in the bowl. 

    First prove:

    Let then sit in the fridge for up to 14 hours, but not longer or the dough will deflate and lose strength.

  5. Remove the dough from the fridge. Dust a little flour on your working surface-wood is great- and remove your dough from the bowl and let sit on the flour, covered with a damp towel.

    Let rest for 15 minutes.

  6. Shaping

    1) With your hands, deflate the dough in a rectangle.

    2) Next, take the bottom edge and tuck it in about two thirds of the way up.

    3) Fold over the top edge and press it down o create a seam.

    4) Using the heel of your hand, seal the dough the length of the piece.

    5) Start rolling with one hand in the center and work you way outward with both hands.

    6) Create a baguette shape and turn the seam 'down'.

  7. Transfer your baguette gently and the best you can in a parchment paper.

    Let prove, covered with a towel, at room temperature for 45 minutes total-meaning including the time when your oven is preheating-.

  8. Before baking:

    Preheat your oven at 460°F (240°C) during 15 minutes to 45 minutes prior to baking. It needs to be really hot.

    Put in an empty roasting tray.

    5 minutes before baking, boil at least 5 cups of water.

    Score your baguette 5 times, as pictures show, with either a sharp knife, either a lame or a razor blade. Your movement must be quick yet strong enough to cut the dough. Be careful there!

  9. Baking:

    Pop your baguette in the oven, and take your hot water that you pour in the roasting tray. Be careful not to be burned by splashing water!

    Bake for about 25-30 minutes until your baguette is well-risen,golden and looks like a French Baguette!

Recipe Notes

*I highly, like many bread bakers, recommend you to use a scale and work with metrics for a bread recipe; for accuracy.


  1. Hi, I’m confused about the kneading – you talk about it in the text, but it’s not mentioned in the actual recipe. To knead or not to knead? Thanks. 🙂

    1. Hello Kate! Thanks for mentioning it to me. Actually I’m talking about ‘kneading’ when I say ‘After it begins to look like a dough, add your salt and mix until combined.’ Meaning you don’t have to actually knead the dough very long, just until it looks like a big ball 😉
      The dough is resting overnight, that’s why it doesn’t KNEAD ( 😀 sorry!) a lot of kneading. The starter is going to ‘work’ during the overnight rest.
      I hope it helps you out, please write back to me if KNEADED (okay I’ll stop now :p )

  2. I don’t understand the autolyse. Step 1 says to combine starter, flour, water, yeast. Step 2 calls for the autolyse- just flour and water. So I make the autolyse 1st, let it sit 30 minutes, then add yeast and starter?

    1. Hello Kelsey! Yes, exactly, you need to combine only the flour and water if making an autolyse, and then add the yeast, starter and salt (Like I explain in the post, and that’s why the step 2 ‘autolyse’ is optional: make this step “if desired” 😉 If not, combine everything and follow all the steps except the autolyse.

    1. Hello there, thank you for your feedback.
      Could you please tell me what was difficult to understand?
      Note that breadmaking is not an exact science, it requires patience and time, and the results can vary depending on a lot of things (flour, water, room temperature, proving periods, steam or not, oven temperature, techniques…). Watching videos helps understanding the process. Have a good day!


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