Given that you have the time all no-knead recipes are just awesome especially baguettes. They require little work and practically make themselves. However, as in most bread baking, it is very important that you use the right flour to water ratio. What level is right for you depends on several factors, but I would say that the two most important ones are your flour and technique. For me, the right ratio is usually 70% hydration. at this level, I can still manage to shape the baguettes and get good oven spring without having the dough becoming more of a batter consistency. If you are new to the baking game and still need to learn how to handle the dough, these baguettes are a good place to start, but the brioche is also good if you prefer a sweeter dough.

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No knead baguettes

Easy recipe for making baguettes

Prep Time:1 hr

Cook Time:20 mins

Resting time:12 hrs

Total Time:1 hr 20 mins

Course:Breakfast, Lunch

Cuisine:French

Keyword:Baguettes, easy baguettes, No-knead

Servings:4 Baguettes

Equipment

• Mixing bowl
• Kitchen scale

Ingredients

• 500 gr flour
• 360 gr water
• 2 teaspoons  of salt
• 1/2 teaspoon of yeast
• 1 tablespoon of malt syrup

Instructions

• Mix all ingredients in a bowl until the homogeneous mass
• Leave to rest for 7-10 hours
• Lightly dust your bench top with flour and pour the dough on top
• Strech and fold the dough like an envelope
• Weigh the dough and split it into 4 equal pieces
• Stretch and fold each of these into an envelope rectangle
• Place the pieces on a surface dusted with flour and cover
• Leave to rest for 1 hour
• Place one piece of dough in front of you with the short end of the rectangle pointing to the sides
• Grab one corner and fold it towards the center make sure to squees hard enough for the dough to stick 
• Continue to fold all alongside the upper long side of the pice
• Turn the dough and repeat on the other long side
• Finally, fold the upper edge al the way over to the other edge
• Roll out the baguette to fit a paper covered baking tray
• Cover and leave to rest for 2 hours or until finger test ready
• Start heating your oven to 250 degrees Celsius 1 hour before the baguettes are finished proofing
• Right before baking lightly dust your baguets with white rye flour 
• Cut the baguettes in the length direction
• Pop the baguettes into the oven and add a bit of water at the bottom to create some steam
• Bake the baguettes for approximately 20 minutes
• Leave to cool completely before cutting

Notes

I usually use a pizza stone for baking baguettes and other bread. I leave the stone in the oven and slide the baguettes still on the paper onto the stone. I find the direct heat from the stone to give the baguettes a better oven spring. 

Using a good metal dough scrape can definitively help to shape baguettes. This video is a good demonstration of the shaping.