No-Knead Baguettes

I don't own a stand mixer and I'm horrible at kneading. This recipe allows me to make fresh, delicious bread with 5 minutes of prep!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add all of the flour and salt to a bowl and mix well.

Step 2

Add the yeast and water to the flour and salt mix. Do not warm or activate the yeast first.

Step 3

Mix well using the handle of a wooden spoon, a Dutch dough whisk, or your hands just until it forms a ball and there is no more flour at the bottom of the bowl.

Step 4

Cover and leave to proof for 8 - 10 hours in a dark place at room temperature such as the oven.

Step 5

Once proofing is complete, move an oven rack close to the bottom, preheat the oven to 485°F, and flour a surface.

Step 6

Scrape out the dough from the bowl very carefully with a spatula or dough scraper. Make as little contact with the dough as possible to avoid deflating it. Work it quickly and carefully into a long oval shape. Cut into 2, 3, or 4 even pieces.

Step 7

Quickly and carefully stretch, flip over, and transfer each piece of dough onto a baguette tray or wire rack covered in parchment paper. They should be baguette-shaped and still full in shape once done

Step 8

Bake for approximately 25 minutes or until golden on top and bottom. Move closer or further from the bottom of the oven if needed.