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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cookingwithdiannemorin.com.
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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