Have to tell you...I make this dough every Wednesday..put it in the frig and on Saturday morning I make bread in my wood fired brick oven using this dough...I have made some of the best Baguettes using this recipe....you cannot go wrong with the No Knead...when you make Baguettes they suggest you make a Poolish first...but here you are making everything and letting the dough sit and develop its own flavor....comes out perfect every time...love it Tom

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