5 minute no-knead baguette

Makes 2 small baguettes (15 inches)

8–10 hrs + 40 min

Two crusty, open-crumb baguettes from a five-minute dough that rises overnight, then bakes on a preheated rack.

prepPreheat oven to 500°F / 260°C or higher for 15 min
prepRemove lowest oven rack and line with parchment paper
475 g / 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, scrape edges	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 / 7 g)
365 ml / 365 ml filtered water

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