The Easiest No Knead Baguette Recipe helps you master baguettes with a golden crispy crust and soft chewy crumb in the most effortless way.
In a large bowl, stir together the flour, salt, sugar, and yeast. Add the water and, using a wooden spoon or your hand, mix until your dough comes together into a ball leaving no dry flour behind. The dough might be a little sticky which is ok.
Cover the bowl and let it sit at room temperature for a minimum of 12 hours but up to 18. It's ready when the surface of the dough is dotted with bubbles and the dough has more than doubled in size. After 18 hours, you can continue the shaping and baking process, or place the dough in the fridge for up to 2 days.
Generously dust your work surface with flour. Scrape the dough out of the bowl. Knock out the air by pulling the dough from the outside in towards the center for a few times (see video above for step-by-step directions).
Turn the dough over, seam side down on a floured surface and cover with cling wrap and a kitchen towel. Allow to proof on the counter for about 60 minutes.
Gently place the dough on the towel, seam side up. If the dough is sticky, dust the top lightly with flour. Cover the baguettes gently with cling wrap and another kitchen towel on top. Set aside and proof for roughly 45 minutes to 1. (Note: Your dough is done proofing when you can gently poke it with your finger and it holds the impression. If it springs back, let it rise for another 15 minutes.)
Carefully roll your proofed baguettes over one at a time. Gently lift and place on the baking tray, seam side down, giving a little stretch to the dough to lengthen the baguette to about 17 inches (43 cm). Straighten the baguette with your hand before scoring the bread with a sharp blade or knife (see video)