Overnight Baguettes
"This long-fermented overnight baguette has an open crumb structure and a malty, grain-forward flavor. If you’ve mastered classic baguettes, this is the next recipe to check off your list...."
INGREDIENTS
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2 cups plus 1/2 cup plus 2 tablespoons (315g) King Arthur Unbleached All-Purpose Flour
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1/2 cup plus 3 tablespoons (78g) King Arthur Whole Wheat Flour
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1 cup plus 1/3 cup plus 1 1/2 tablespoons (325g) water*
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1 1/2 teaspoons (9g) table salt
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1/4 teaspoon rounded (1g) instant yeast
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2 tablespoons (24g) sourdough starter fed within the last 24 hours
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