No Knead Crusty Bread/Baguette

After overnight proofing

Ingredients:

350g All purpose flour

1.5tsp Instant yeast

1 1/4tsp Salt

300ml Lukewarm water

Method:

1. In a big bowl, mix all dry ingredients together

2. Pour lukewarm water into dry mixture and mix well

3. Cover with cling wrap and let proof for 1 hour in room temperature

4. Leave the dough in the fridge overnight (13-14hours)

5. Pour the dough onto a lightly floured surface 

6. Do not knead the dough too hard. Just fold the dough 3 times and roll the dough into any shape you like or roll until it looked like a baguette

7. Sprinkle some all purpose flour onto the dough surface and cover will oiled cling wrap

8. Proof the dough for 1 hour

9. 10 mins before proofing completed, preheat oven at 220deg

10. After proofing, remove cling wrap and use a scissor/Clean pen knife and cut 3-4 lines across the surface of the dough. Sprinkle some flour on top of dough before baking

11. Put an empty pan at the lowest rack in the oven and pour hot water in the pan to create steam (the bread will become more crusty)

12. Spray water on top of the dough and quickly put the tray of ready dough into the oven

13.Again, spray water on the inside of the oven to create steam and close the oven door

14. Bake the dough for 25-30 mins (Pull out tray and spray water on the dough after 10 mins of baking and do the same again after 20 mins of baking)

15. When bread is ready, remove tray from the oven and leave it to cool on the cooling rack

16. Slice the baguette only when it is completely cool

Recipe adopt from:

http://www.christinesrecipes.com/2013/09/no-knead-crusty-bread.html?m=1