Sourdough Baguettes with no-knead and overnight cold proofing

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Umai Lab on YouTube prepares sourdough baguettes using reverse and coil folding methods and cold proofing. Everything in the preparation at 70% hydration says she shouldn't achieve such lovely open crumb..and yet she does. Let's see if it really does work. 

The YouTube video that demonstrates the full method and the reverse coil and coil folding techniques is available here:


60 gms of active starter

180 gms tepid filtered water

60 gms active starter

270 gms of strong white bread flour

6 gms sea salt 


1. Mix all the ingredients together and then rest the mix for 1 hour (autolyse)

2. Reverse coil fold for one set and leave for 30 minutes. 

3. Coil fold for two sets at 30 minute intervals

4. Bulk ferment to increase of 75% of initial volume. 

5. Cold retard at 5⁰C for 12 hours. 

6. Remove from refrigerator and allow to stand for 30 minutes at room temperature. 

7. Shape into baguettes and proof for one hour at room temperature until soft and risen. Just before baking, slash the baguettes in the traditional way. If you're not this video. 

8. Preheat the oven to 240⁰C or as high as your oven will go. Also, preheat a baking sheet or stone.

9. Place the dough on parchment and slide onto hot baking sheet or stone. Mist the dough and the oven and bake for 18 minutes until golden. 

Cool on a cooling rack.

Happy baking....



1. I wasn't very happy degassing a sourdough that had fermented and proofed in order to shape baguettes. As a result, handling gently made forming tidy shapes quite difficult. 

2. Even leaving them a good hour to rise, they were reluctant to show any development until they went into the oven. 

3. This is a small mix - I managed roughly three large or four medium baguettes....I'd double the mix in future. 

4. I'd probably use them for 'subs'......they'd be easier to handler without losing the air out of them. 

However, these are the end products. They're not that bad, at all. 

And inside? Not bad at all! 


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