No-Knead Magic Baguette

In a large bowl, combine the flour and salt.

Stir in the yeast.

Add the lukewarm water and mix with a wooden spoon until the dough is sticky and well combined; no kneading is needed.

Cover the bowl tightly with plastic wrap and let rise in a warm spot for 1.5–2 hours, or until doubled in size.

Pour 1½ cups (375 ml) cold water into an empty oven‑proof dish and place it on the bottom rack of the oven.

Preheat the oven to 475°F (465°F) fan‑forced.

Turn the dough onto a floured surface, divide into 4 equal pieces, lightly stretch each piece, fold the top third down and the bottom third up, then roll into a mini log and pinch the ends.

Place the logs seam‑side down on a lined tray and score the tops 2–3 times with a sharp knife.

Bake for 15–20 minutes until golden and crisp.

Cool slightly and enjoy while still warm.

To store, rinse briefly under water and reheat in a hot oven to revive.