No-knead crusty baguettes

Whisk the all-purpose flour and salt; add the lukewarm water and active dried yeast and mix until a dough forms.

When it gets hard to mix with the spatula, knead by hand a few minutes until all the flour is absorbed; add a little water if still dry. The dough should be very wet.

Cover with plastic wrap and leave at room temperature to rise slowly about 12 hours, until doubled.

Lightly flour the work surface, turn the dough out and roll it in the flour a few times.

Cut into three equal portions and roll each into a rope about 14 inches long.

Sprinkle one side of the ropes with semolina flour and flip them onto the baguette pan semolina side down (on a parchment-lined baking pan, sprinkle the semolina on the parchment instead).

Cover loosely with a clean kitchen towel, not plastic wrap, which sticks.

Preheat the oven to 475F; let the baguettes rise on the stovetop at the back, 30 to 45 minutes (up to an hour if cold), until really puffy and almost doubled.

Cut three or four slits on top with scissors or a sharp knife, and brush generously with water on the top and sides.

Bake at 475F for 15 to 20 minutes, until golden all around.

Rest about 10 to 15 minutes before cutting, since they are full of steam.

Variation: extra risen dough can be wrapped tightly in plastic and refrigerated up to four or five days; it gets tangier and airier.