There is something magical about a crunchy baguette. And there's even something more magical about putting together one yourself. We'll follow the same no need for kneading approach.
First, we grab 100g of all purpose flour:
Then we measure 100g of room temperature water:
Then, add a tiny bit of yeast to the water:
Stir the yeast in the water:
Add the yeasty water to the flour:
Mix it until we get a shaggy dough:
Cover it and let it sit overnight at room temperature.