No Knead Baguette

Stir dry yeast and sugar into lukewarm water.

Let the mixture stand for 15 minutes, until it starts to foam.

Stir in half of the flour and the salt.

Add the rest of the flour and stir into a loose and sticky dough.

Cover the bowl with plastic wrap or a clean kitchen towel.

Let the dough rise at room temperature for 1 hour, until doubled in size.

Sprinkle plenty of flour on the counter and carefully pour out the dough.

Divide the dough into two equal pieces.

Shape the pieces gently into baguettes by stretching them lightly.

Place the baguettes on a baking tray lined with parchment paper or in a baguette mold.

Let them rise again for about 30 minutes while the oven heats to 240 degrees.

Place an ovenproof dish with water in the bottom of the oven to create steam.

Remove the water dish when the oven is hot.

Bake the baguettes in the middle of the oven for about 20 minutes, until golden and hollow sounding when tapped underneath.

Cool on a wire rack before serving.