no knead baguette - food wishes

http://foodwishes.blogspot.my/2013/10/perfect-french-baguette-at-home-only.html

1/4 tsp dry active yeast (I used Fleischmann's Rapid Rise Yeast)
(Note: if you want to use a traditional bread technique, add the whole package of yeast (2 1/4 tsp) and proceed as usual)

1 1/2 cups water (325 grams)

1 1/2 tsp salt

18 oz by weight all-purpose flour (500 grams), about 4 cups

- Mix dough and let rise 12-14 hours or until doubled

- Punch down and shape loaves, let rise covered with floured plastic 1 to 1 1/2 hr or until almost doubled

- Bake at 550 F. about 15 minutes or until well-browned

- Spray with water before baking, at 5 minutes, and at 10 minutes during cooking time