The 5 minute baguette

Delicious homemade french baguettes recipe in less than 5 minutes of actual work.
Easy no kneading recipe.
French breakfast everyday!
I insist on 5 minutes of actual work, when the dough is rising or when it's baking this is not actual work as you can (and should) do something else, as I get so many comments saying it's not 5 minutes blablabla!
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Ingredients;
Flour 950g / 33.5oz, use baker's flour or bread flour as called in the US (higher protein content, the one I use has 11.5g of protein per 100g)
Salt 2x good tsp, approx 16g / 0.56oz
Yeast 3/4 tsp, approx 2g / 0.07oz
Water 730ml / 25.7oz, I use filtered water at room temperature
Process
Part 1
Mix all the ingredients together until combined with the handle of a wooden spoon, you will see the dough will amalgamate into a ball, this should not take more than 2mn.
Cover and let it rise for 8 to 10 hours, I leave the dough in the cold oven.
Part 2
Sprinkle some flour on the bench or a pizza dish/plate, scrape the dough on the bench/dish and sprinkle again some more flour on top of the dough to avoid sticking. You will need a plastic dough scraper and make sure you're not pressing the dough to keep the air inside.
Cut the dough in 4 (if you want 4 baguettes, but you can make 2/3/5).
Take each piece and stretch it gently in a baguette shape and put it on a baking tray or plate with baking paper. This should not take more than 3 mn and if you're well organised cleaning included.
Bake at 250 degC (480 degF) for approx 25 mn in a pre heated oven depending how golden you want them.
Et voila.
Timeline
2mn mixing - 8/10h rising - shaping 3mn - baking 25 mn
Baguettes for Breakfast, do the mix in the evening and bake in the morning.
Baguettes for Dinner, do the mix in the morning and bake in the evening.
Baguettes for Lunch or else, do the mix in the evening and bake when you want them.
Google sheets link with proportions if you want to change quantities, click on file - download as excel to download it and modify multiplier cell docs.google.com/spreadsheets/...
I missed a few things in the video:
1. The video says 900g of flour but it should be 950g, made a mistake and modified the subtitles accordingly but I can't edit the video once posted. Note that it does work with 900g (I've tested) as it's a very forgiving recipe, dough will just be a bit runnier. Sorry for the confusion.
2. I leave the bowl with the dough to rise in the cold oven. If ambient temp is cold or you're short of time you can warm up the oven a bit before (45degC), turn it off and put in the bowl with the dough.
Or you can use lukewarm water instead of room temperature.
3. For baking oven settings on top/bottom heating (not hot air or forced air). If you have steam function you can use it. Oven to be pre heated.
Note on flour;
Use Bakers flour, also called bread flour or strong flour depending where you live.
Every flour is different so the water/flour ratio or hydration will need to be adjusted slightly, if you find the dough too runny reduce water.
You can't have it wrong and you don't need to be too precise either as it's a very forgiving recipe.
Try a few different bread flours to see which one gives you the best result.
Note on ovens;
Every oven is different so you will need to try a few combination to find the right tray position to have the baguettes cooked evenly.
For the Aussie crew links to the ingredients I use (and no I'm not sponsored);
Wallaby flour 5kg bag from Laucke www.coles.com.au/product/lauc...
Dry yeast www.coles.com.au/product/lowa...
Sea salt, any one will do www.coles.com.au/product/saxa...
And if you prefer Woolies or IGA you can find the same ingredients there as well.