24-Hour Baguettes With Airy Crumb & Crunch

Get the recipe for Overnight Baguettes: https://bakewith.us/OvernightBaguettesYT Delicious, crunchy, open-crumb baguettes aren't just for professional bakers! These "overnight baguettes" are similar to a regular baguette, but made with a small amount of whole wheat flour, a bit of sourdough culture, and an extended timeline that gives the finished bread increased flavor and internal airiness. Martin is here to walk you through the process from start to finish! Shop this video: King Arthur's All-Purpose Flour: https://bakewith.us/APFlour24HrBaguettes King Arthur's Whole Wheat Flour: https://bakewith.us/WholeWheatFlour24HrBaguettesYT Instant Yeast: https://bakewith.us/SAFInstantYeast24HrBaguettesYT Sourdough Starter: https://bakewith.us/SourdoughStarter24HrBaguettesYT Bread Slashing Lame: https://bakewith.us/Lame24HrBaguettesYT Baker's Couche: https://bakewith.us/BakersCouche24HrBaguettesYT King Arthur Baguette Transfer Peel: https://bakewith.us/TransferPeel24HrBaguettesYT Glass Kitchen Scale: https://bakewith.us/GlassKitchenScale24HrBaguettesYT Standard Dough-Rising Bucket - Set of 2: https://bakewith.us/DoughRisingBucket24HrBaguettesYT Half-Sheet Baking Parchment Paper: https://bakewith.us/HalfParchmentPaper24HrBaguettesYT Baking Steel & Storage Bag: https://bakewith.us/BakingSteel24HrBaguettesYT Oh, and what's that red thing in the background? It's an Ankarsrum Stand Mixer: https://bakewith.us/Ankarsrum24HrBaguettesYT Credits: Martin Philip - Host Tucker Adams - Producer Chapters 0:00-3:30: Step 1 - Make the Dough and Rest 3:31-5:33: Step 2 - Perform a Bowl Fold 5:34-6:53: Step 3 - Divide the Dough 6:54-9:31: Step 4 - Pre-Shape the Loaves 9:32-15:00: Step 5 - Shape into Baguettes 15:01-16:14: Step 6 - Transfer and Bake the Baguettes 16:15: Bask in Baguette Beauty — and Eat!