Crusty No-Knead Baguettes

These baguettes have a crackling-crisp crust, a yeasty aroma, and an open crumb. They do not require a pre-fermentation period.

Prep Time5

Cook Time15

Resting Time:3 30

Course: bread

Servings: baguettes

In a large bowl, whisk together the flour and salt. In a separate bowl, whisk together the water and yeast. Add the yeast mixture to the flour mixture, and stir with a wooden spatula or spoon until all of the flour is moistened. Cover the bowl with cling film or a damp towel and let rest at room temperature for 30 minutes.

Lightly flour your work surface, and turn the dough onto it. Using your thumb and two fingers, grab any edge of the dough, lift it, stretch it, and then fold it back onto the center of the dough. Repeat this process all around the dough. The goal here is to create a tight ball. Lightly grease the mixing bowl (you don't have to wash it out first). Return the dough to the bowl with its smooth side facing up. Cover and rest the dough for 30 minutes.

Invert the bowl on the lightly-floured work surface, and let the dough dislodge itself naturally. Repeat the same stretch-and-fold business as described in the previous step. Once again, return the dough to the bowl with the smooth side up. Cover and rest for 30 minutes.

By now the dough will have risen considerably. Invert the bowl and let the dough drop naturally onto the lightly-floured work surface. Divide the dough into 4 segments -- each piece should weigh approximately 215 grams. Roll each segment into a cigar shape. Dust with flour, cover with a dry cloth or some cling film, and let rest, seam-side-down, for 10-15 minutes.

Take a pre-shaped dough, turn it seam-side up, and gently flatten it with your fingers into a square shape. Use your fingertips to make a horizontal ridge through the center of the square. Roll over the upper half of the dough to meet the center ridge, and press to seal it there. Continue rolling until you've achieved a cigar shape, and pinch the seam to seal it.
Use your palms to roll the baguette to 12-14 inches in length. Place seam-side down in a slot of the baguette pan. Shape the remaining baguettes and place them on the baguette pan. Dust the tops with flour and then cover and let rest until nearly doubled in volume -- about 45 minutes.

Meanwhile, place a shallow roasting pan on the bottom rack of the oven. Preheat the oven to 475°F. Also, bring a kettle of water to a boil.

When you are ready to bake, use a bread lame or extremely sharp knife to make a few diagonal slashes down the middle of each loaf. Then put the baguette pan on the center rack of the preheated oven, and immediately pour approximately 2 inches of the boiling water into the roasting pan below. Promptly close the oven door and bake until the loaves puff and turn a rich golden brown -- 15-20 minutes.

To achieve the crispiest crust, turn the oven off after the baguettes have finished baking. Remove the pan of water, and slide the baguettes off their pan and directly onto the oven rack. Allow the oven door to remain open just an inch or two as the loaves finish cooling.