Let’s talk about bread.

In my house, bread isn’t just food—it’s a lifestyle. It’s a love language. It’s practically a member of the family. When I first moved in with Ivy’s dad, one of the first things he said to me (and I swear I am not making this up) was, “Don’t forget to make bread. Bread is the priority!” Imagine being a young, fresh-faced person, full of hope, moving in with the love of your life, and realizing that, actually, the most important thing about your presence is the bread you bring to the table. Literally.

Lucky for him, I already loved baking bread. It’s meditative for me—one of the few things that truly forces me to slow down, be present, and let go of the idea that I have control over everything. Bread dough has a mind of its own. You can mix it, shape it, and set it up for success, but in the end, fermentation is its own kind of magic. You just have to trust the process.

My No-Knead Awakening

For years, I was out here like some kind of medieval peasant, kneading my dough by hand, sweating over it like a baker in a Dickens novel. And then—I discovered Jim Lahey’s no-knead bread formula. It was like being handed the keys to a kingdom where bread practically makes itself.

This technique is brilliant because it relies on time and fermentation instead of muscle. With enough planning ahead, I can have beautiful, bakery-worthy loaves without kneading a thing. The dough sits around, minding its own business, developing deep, complex flavors while I go about my life. I can sleep! I can parent! I can pretend to be productive! And when the time comes, I just pop it into the oven, and boom—gorgeous, golden-crusted bread.

This recipe, my friends, is my favorite way to make baguettes. If you’ve ever dreamed of pulling crusty, airy, golden baguettes out of your own oven, you really should try this. You’ll thank me. I promise.

No-Knead Baguettes (a.k.a. Bread Without Tears)

Ingredients:

• 3 ¼ cups (415g) all-purpose or bread flour
• 1 ¼ teaspoons salt
• ¼ teaspoon instant yeast
• 1 ½ cups (340g) water, room temperature

Instructions:

1. Mix the dough: In a large bowl, stir together the flour, salt, and yeast. Add the water and mix until you have a shaggy, sticky dough. No kneading! Just mix until everything is combined. Cover the bowl with plastic wrap or a damp towel and let it sit at room temperature for 12-18 hours (overnight is perfect).

2. The dough will look weird, but trust the process. It will be loose, bubbly, and kind of messy. This is normal!

3. Shape the baguettes: Generously flour your counter and gently turn the dough onto it. Cut it into two or three pieces (depending on how long you want your baguettes). Handle the dough gently—this is what gives you those beautiful air pockets. Shape each piece into a rough log and let them rest for 10 minutes.

4. Final shaping: Gently stretch each piece into a baguette shape, about 12-14 inches long. Place them on a floured towel or a parchment-lined baking sheet. Cover with a towel and let them rise for 1 hour.

5. Preheat the oven to 475°F (245°C). If you have a baking stone, put it in the oven to heat up. Place a metal pan on the bottom rack (this will be for steam).

6. Create steam (this is the secret to a crispy crust!): Right before baking, place a cup of hot water in the metal pan in the oven. The steam will make your crust crispier and more beautiful.

7. Bake: Transfer the baguettes onto the hot stone or baking sheet. Bake for 20-25 minutes until deep golden brown. Cool on a wire rack before slicing (if you can wait that long).

Life-Changing Bread with Minimal Effort

This bread is crispy, airy, chewy, and ridiculously good. The best part? You barely have to do anything. Most of the time is just waiting while the dough transforms itself into something magical.

And if you’re wondering if my partner still considers bread the priority? Oh, absolutely. Except now, instead of reminders, I get knowing nods of approval when fresh loaves appear on the counter. Domestic harmony, sponsored by carbs.

Try this recipe. Your future self (and everyone you feed) will thank you.