Crust & Crumb Academy · Bread
Overnight French Bread
Two shapes, one foolproof method, real bakery flavor
Ingredients
| Grams | Volume | Ingredient | Baker's % |
|---|---|---|---|
| Poolish (Night Before) | |||
| 150g | 1 1/4 cups | Bread flour (or all-purpose) | |
| 150g | 2/3 cup | Cool water | |
| 0.5g | 1/8 teaspoon (a small pinch) | Instant yeast | |
| Final Dough | |||
| 300g | (from above) | All of the poolish | |
| 350g | 2 3/4 cups | Bread flour | |
| 225g | 1 cup | Warm water (90-95°F / 32-35°C) | |
| 10g | 2 teaspoons | Fine sea salt | |
| 2g | 3/4 teaspoon | Instant yeast | |
Process
1
Add water
Add cool water to a medium bowl or container with a lid.
2
Add yeast
Sprinkle the tiny pinch of instant yeast over the water. Don't overthink the measurement. It's basically 'barely any yeast.'
3
Add flour and mix
Add the flour and stir with a fork or spatula until no dry flour remains. It will look like thick pancake batter.
4
Cover and rest overnight
Cover loosely and leave at room temperature overnight (8-12 hours). If your kitchen is warm (above 75°F), use slightly cooler water or find a cooler spot.
5
Combine poolish and water
Pour the warm water into a large mixing bowl. Add all of the poolish and stir to dissolve it into the water. It doesn't need to be perfectly smooth.
6
Add flour and yeast
Add the flour and yeast. Mix with a stiff spatula or your hand until you have a shaggy mass with no dry flour visible.
7
Fermentolyse rest
Let this rest for 20-30 minutes. This is not optional. The flour hydrates and gluten begins developing without any work from you.
8
Add salt
Sprinkle the salt over the dough. Using wet hands, squeeze and fold the dough until the salt is fully incorporated.
9
Initial mix
Continue folding and squeezing for 2-3 minutes. The dough will feel sticky and shaggy. That's normal.
10
First fold (30 min)
With wet hands, grab one side of the dough, stretch it up, and fold it over to the other side. Rotate the bowl 90° and repeat. Do this 4 times (all four sides). Cover.
11
Second fold (60 min)
Repeat the stretch and fold process. The dough should already feel smoother and more elastic.
12
Third fold (90 min)
One more set of folds. By now, the dough should feel pillowy and hold its shape better.
13
Let it rise
After the third fold, let the dough rise undisturbed until it has grown 50-75% and looks puffy with visible bubbles. This takes 1-2 more hours depending on temperature.
14
Divide the dough
Flour your work surface lightly. Turn out the dough and divide it in half using a bench scraper. Each piece should be roughly 450g.
15
Pre-shape
Working with one piece, gently gather the edges toward the center, creating a rough round. Flip it seam-side down. Let it rest 15-20 minutes uncovered (bench rest).
16
Final shape
Flip the dough seam-side up. Fold the bottom third up and the top third down (like a letter). Then roll it gently from top to bottom, sealing the seam with your fingertips.
17
Build tension
Cup your hands around the dough and gently rock it back and forth to create a torpedo shape with tapered ends.
18
Place on baking sheet
Place seam-side down on a parchment-lined baking sheet. Repeat with the second piece.
19
Final proof
Cover loosely with plastic wrap or a damp towel and let proofing for 45-60 minutes until puffy but not doubled.
20
Divide the dough
Flour your work surface lightly. Turn out the dough and divide it in half.
21
Gather and shape
Working with one piece, gather the edges and pull them toward the center, creating tension on the bottom (which will become the top).
22
Build surface tension
Flip the dough over so the smooth side faces up. Cup your hands around the dough and drag it toward you on the counter, using the friction to build surface tension. Rotate slightly and repeat until you have a taut round.
23
Place for proofing
Place seam-side down on parchment (for baking sheet) or seam-side up in a floured banneton (if using Dutch oven).
24
Final proof
Cover loosely and proof for 45-60 minutes.
25
Preheat with steam pan
Preheat your oven to 475°F (245°C) with a rack in the center and an empty metal pan on the bottom rack.
26
Score the loaves
Scoring the loaves with a lame or sharp knife. For batards, make one long slash down the center or 3-4 diagonal slashes. Score about 1/4 inch deep at a 45-degree angle.
27
Load and create steam
Slide the baking sheet into the oven. Immediately throw 4-5 ice cubes onto the hot pan below and close the door quickly. The steam is essential for crust development.
28
Bake with steam
Bake for 10 minutes with steam, then remove the pan with ice (carefully, it's hot).
29
Finish baking
Continue baking for 15-20 minutes until the crust is deep golden brown and the internal temperature reaches 205-210°F (96-99°C).
30
Cool completely
Let cool on a wire rack for at least 30 minutes before slicing. I know it's hard. The bread is still cooking inside.
31
Preheat Dutch oven
Preheat your oven to 475°F (245°C) with the Dutch oven inside, lid on, for at least 30 minutes.
32
Transfer dough
Carefully remove the hot Dutch oven. If your boule proofed in a basket, flip it onto parchment, then lower into the pot using the parchment as a sling. If it proofed on parchment, just lower it in.
33
Score and cover
Scoring immediately with a square, cross, or your signature pattern. Cover with the lid.
34
Bake covered
Bake covered for 20 minutes. The trapped steam does the work for you.
35
Bake uncovered
Remove the lid and bake for another 20-25 minutes until deep golden brown.
36
Cool completely
Remove from pot and cool on a wire rack for 30-60 minutes.
Baker's Percentages
Bread flour (or all-purpose)
43%
Cool water
43%
Instant yeast
0%
All of the poolish
86%
Bread flour
100%
Warm water (90-95°F / 32-35°C)
64%
📐 Learn How Baker's % Works →Henry's Tip
In the morning, the poolish should be bubbly, slightly domed or just starting to recede in the center, and smell pleasantly yeasty with a hint of tang. If it smells like alcohol, it went a bit too long, but it will still work.
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