5 Minute No-Knead Baguette

8–10 hrs rise + 40 min

Makes 2 small baguettes (about 15 inches each)

Two crusty, airy baguettes from a five-minute dough mixed the night before, baked on a rack at high heat.

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prepPreheat oven to 500°F / 260°C or higher for at least 15 minutes.
prepRemove the lowest oven rack and line it with parchment paper.
475 g bread flour	Mix flour, salt & yeast; add water	Combine with wooden spoon, 2 min	Cover & rise overnight, 8–10 hrs	Move to floured surface, dust with flour	Form into rough oblong, cut in half	Transfer to parchment, stretch into baguettes	Bake 500°F / 260°C, 25 min until golden
2 tsp salt
1 packet active dry yeast (7 g or 2 tsp)
365 g filtered water
flour (for dusting and shaping)

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