No Knead Baguette Recipes

Steps:

• In a mixing bowl, dissolve yeast in 1/2 cup warm water.
• Add sugar, salt, shortening, and 1 cup warm water; stir until dissolved.
• Add flour and stir until smooth.(you may knead, but it's not necessary).
• Cover and let rise in a draft-free, warm place for an hour or until doubled.
• Turn onto floured surface. Divide in half; let rest for 5 minutes.
• Roll each half into a 10"x8" rectangle. Roll up from the long side; pinch along seam edges to seal.
• Place seam side down on oiled baking sheets sprinkled with cornmeal. Cover and let rise again until doubled, approximately 45 minutes.
• With a very sharp knife, make 5 diagonal cuts across the top of each loaf.
• Bake as directed or until lightly browned.
• Cool on wire racks.

Steps:

• Mix all ingredients together. Cover with plastic wrap. Poke a few holes in it.
• Let rise in a warm place for 18 to 24 hours. It will look very wet.
• Scrape out of bowl with a spatula on a well floured surface and divide in half.
• Shape each into a flattened oval shape, cover with greased plastic wrap and let sit for 15 minutes.
• Fold dough length wise and seal with fingers. Fold length wise again and seal with fingers.
• Roll until it is about 15 inches.
• Place on Baguette pan or sheet pan.
• Let rise until very puffy.
• Preheat oven to 500 degrees.
• Slash baguettes with razor blade.
• Place a pan of water in your oven floor.
• Spritz baguette with water and bake for 25 to 30 minutes until golden brown and crispy.