Same Day No-Knead Baguette

This genius same-day baguette method is inspired by Kathleen Ashmore's recipe — simple, approachable, and proof that yes, you can bake bread.

INGREDIENTS:

•   Instant Yeast: 6 g (2 teaspoons)

•   Sugar: 4 g (1 teaspoon)

•   All-Purpose Flour: 480 g (4 cups)

•   Kosher Salt: 10-12 g (2 teaspoons, depending on brand)

•   Warm Water: 530-600 ml* (2/14 to 21/2 cups)

• Flaky Salt: for topping (optional)

*Start with 530 ml- 2/14 cupsThe dough should be loose and sticky. Add more water gradually if needed - this dough is meant to be very wet.

Instructions:

1. Mix the dough.

In a large bowi, stir together the flour, instant yeast, sugar, and kosher salt.

Add 530 ml warm water and mix with a wooden spoon until fully combined. The dough should look shaggy, loose, and sticky - that's exactly right. If it feels too dry, add a splash more water until it looks very sott and hydrated.

2. Rest (first rise).

Cover the bowl with a towel or plastic wrap and let sit at room temperature for 30 minutes.

3. Stretch and fold.

With damp or floured hands, grab one side of the dough, stretch it upward, and fold it over itself.

Rotate the bowl and repeat a few times (about 4-6 folds total).

Cover again and let rest for 60 minutes, until puffy and bubbly.

4. Shape.

Generously flour your work surface, hands, and bench scraper — this is a wet dough.

Gently turn the dough out and divide into 3 equal pieces.

Working one at a time, lightly twist and stretch each piece lengthwise to form a baguette shape.

Don't overwork it — airy is the goal.

5. Transfer.

Place each shaped loaf into a baguette pan or onto a parchment-lined baking sheet.

Sprinkle with flaky salt if using.

6. Bake.

Bake at 230°C (450°F) for 25-30 minutes, until deeply golden brown with a crisp crust.

Cool at least 10 minutes before slicing (if you can wait).