Another Richard Bertinet baguette recipe. If it hadn't come from him, I'd have refused to believe it could work.

You mix & need the usual ingredients, but with added ferment, in the machine, then tidy up & 'ball' the dough, and put it in the fridge for the night.
Next day you form baguettes, with fridge-cold dough(!), let this proof for 45 minutes and bang it into the oven.
I still don't get how this can be enough proving time, but it was.

(Ingredients in comment)

#Baguettes
#RuchardBertinet