No-Knead French Baguette
www.cookingwithdiannemorin.com
No-knead French baguette with fluffy, crispy crust. Let rise for 7-10 hours, then bake at 485°F for perfect texture.
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)
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