Baguette III.

Another version of baguette, for which I've tried other recipes in the past, this one uses a no-knead formula. This turned out very tasty, with a wonderful crumb structure and a great crust. But the shape left something to be desired. So...I'm waiting for my Xmas present.

Ingredients
1 cup water
2 cups flour
1 tsp salt
0.25 tsp yeast
1.5 tbsp olive oil
cornmeal

Preparation
The night before you plan to devour the bread, mix the flour, yeast and salt in a large bowl, then mix in the water and olive oil until all parts of the flour mix is moistened.

Cover with foil tightly and allow to sit for 18 hours.

Prepare a well-floured surface and pour the dough onto it. Deflate and shape into a baguette form. Place onto a baking sheet dusted with cornmeal.

Allow to rise another 2 hours.

Preheat the oven to 475F. Spray the bread with water, score it and bake until golden brown.

Cool on a cookie rack covered with a clean kitchen towel. Slice and enjoy!