No-Knead French Baguette

INGREDIENTS
900 grams Organic all-purpose flour  (about 5 ¾ cup flour + 1 tablespoon)
2 teaspoons of salt 
¾ teaspoon active dry yeast  
730 ml - room temperature filtered water  (about 3 cups plus 1 tablespoon + 1 teaspoon) 

DIRECTIONS

1. Mixing the Dough:

• Combine the flour and salt in a large mixing bowl, mixing them well before adding the yeast.
• Add the water and stir until all the ingredients are combined using the handle of a wooden spoon. The dough will be sticky. Continue to mix until it forms a ball. Once it forms a ball and sticks to the spoon handle, check to make sure no loose mixed flour is left in the bowl. Scrape the flour mixture from the spoon handle.  

Rise:

• Cover the bowl with plastic wrap, a pot lid, or a clean kitchen towel.
• Let the dough rise at room temperature for 7 to 10 hours. It should be bubbly and double in size.

Shaping the Baguettes:

• Generously flour your work surface or a pizza pan, and gently turn the dough onto it using a dough scraper or a rubber spatula. Be sure not to press the dough; you want to keep the air inside. 
• Sprinkle more flour on top of the dough. Shape the dough into an elongated shape. Divide the dough into four sections with a knife or your dough scraper. 
• Carefully take each portion of dough and fold it over so there is less flour on it. Gently stretch the dough out without pressing it to shape each portion into a rough baguette. 
• Divide the dough into two equal portions.
• Place the shaped baguettes on a parchment-lined baking rack.

Preheat the Oven:

• Preheat your oven to 485°F (250°C).
• Place the baking rack with your baguettes in the oven to heat the oven and bake for 25 minutes.
• Remove from the oven and let rest for 5 minutes.

Notes:

• I recommend measuring your ingredients using a kitchen scale and using metric measurements instead of U.S. customary units. 
• Everyone’s oven bakes differently, so watch your baguettes. They should come out golden brown. 
• You can freeze your baguettes and defrost them 24 hours before using them. 
• Your baguettes can last up to 5 days and are great toasted 3-to 5 days later.