No Knead Baguettes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix yeast, sugar and water, let sit 15 minutes. If using instant yeast you don't need to let it sit and can continue to the next step.

Step 2

Combine flour and salt, add half the flour to the wet ingredients and mix. Add reminder of flour and mix until no more steaks of flour are visible. This should be very sticky.

Step 3

Let rest at room temperature for 90 minutes.

Step 4

At this point you can refrigerate overnight or continue on to bake.

Step 5

Flour your surface well. Sprinkle flour around the outside edges of the dough where you will use your fingers to tip the dough out to the floured surface.

Step 6

Fold the on top of itself slightly to make a more rectangular shape. Flour a knife or bench scraper and cut the dough in half (or as many pieces as you would like).

Step 7

Lift the dough on to a baguette rack or parchment lined baking sheet. Twist the dough several times and gently tuck the ends in.

Step 8

Preheat oven to 450° and let the dough rest during this time. *Optional - place a pan in the oven and pour in boiling water once preheated.

Step 9

Bake for 20-25 minutes or until deeply golden and sounds hollow when tapped.