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Sourdough Baguettes - Day 1

This bread recipe is fabulously crunchy and has an amazing aroma. Making it is simple since it requires no kneading. We're going to utilize our newly acquired Fourneau 2 to bake it. Here's how we make it:

Measure 100g of all purpose flour:

Measure 100g water at room temperature:

Sprinkle a little active dry yeast:

Put that together with the flour:

Mix until a sticky dough forms:

Cover the container and let it sit overnight somewhere warm.



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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