I make the NY Times no knead bread a lot and we love it. But a baguette is a versatile thing. Plus, I don't have room in my fridge for such a bucket. How about less yeast, like 1/4 tsp. per 3 C flour and then let it sit on the counter overnight? I guess I could ask the question another way. Why not make a baguette out of the usual no-knead recipe? I'd be making 1 loaf at a time anyway. We haven't tried this, but it sounds like it would work. Give it a try and let us know how it comes out.Mary @ KAF

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