Baguette

In the bowl of a stand mixer, combine water, yeast and salt.

Pour in flour all at once and mix using dough hook until just combined (no kneading is necessary).

Pour dough into a lightly greased bowl, cover and let rise about 2 hours or until doubled in size.

Refrigerate covered, risen dough overnight.

The next day, remove dough from the fridge and, with lightly floured hands and a lightly floured surface, begin to shape the dough into a ball until malleable. Then, stretch the dough into a baguette shape about 2 inches thick. Allow to rest on a baking stone or parchment paper-lined baking sheet for 20 minutes.

In the meantime, preheat the oven to 450°F. Place a broiler tray on a rack underneath where the baking stone or sheet will go.

Brush the surface of the rested dough with water and, using a serrated knife, make diagonal slashes along the top of the dough. When the oven is ready, place the baking stone or sheet that the loaf is on in the oven and quickly pour a cup of hot tap water into the broiler tray. Close the oven door quickly.

Bake the baguette for about 25 minutes or until a deep, golden brown. Allow to cool on a wire rack.