Homemade no-knead baguettes

3 baguettes, still in their pan

Ingredients

700 grams flour

1.5 teaspoons instant yeast

2 teaspoons salt

530 grams water

Procedure

Mix flour, salt, and yeast together.

Gradually mix in water, but DO NOT KNEAD

When mix is goopy, set aside and let rise for about 2 hours. Then, gently punch it down and place in container. Dough should have a sticky almost cottage cheese like texture to it (weird). Refrigerate overnight.

The next day, take dough out onto floured surface and divide into 5 sections (5 future loaves). Take the ones you want to use, and refridgerate the rest for later.

Take each bit of dough and fold it into itself once. Gently roll into a ball. Place in a warm environment and let rise for about 45 minutes.

For final shaping: gently press down on the dough ball, and begin folding into the center. Use the heel of your hand to fold in half. Roll into a long skinny snake.

3 dough snakes on a flour board

Place in a baguette pan, or a makeshift one using a floured cloth and heavy objects to keep it in place. Let this rise for about 1.5-2 hours.

Preheat oven to 450F.

Gently lift baguettes onto baking sheet. Score the tops with a knife. Spray with water.

In the oven, place a baking sheet with boiling water on the bottom shelf, and place oven below.

Bake for 20-30 minutes or until golden brown.

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