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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:

100g of all purpose flour

Then we measure 100g of room temperature water:

100g water

Then, add a tiny bit of yeast to the water:

tiny bit of yeast

Stir the yeast in the water:

cloudy 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.



No knead: Make the yeast do the work for you.​


Crumbs: While baking, cover the dough to obtain a crust.


Reliable: Always measure your ingredients.

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