Wand Day One

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.