MINI BAGUETTE! No-Knead Overnight Dough Recipe

Hi everyone, this week baking recipe is Mini Baguette! Using No-Knead Overnight Dough method. Four ingredients only. Preheat oven 15 minutes before baking time at 230°C (correction for the typo in the text video)
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Mini Baguette No-Knead Overnight Dough Recipe
Makes 4 mini baguettes or 2 longer baguettes
375 grams (3 cups) all-purpose flour/plain flour (strong flour/bread flour is better)
5 grams (1-1/5 tsp) instant dry yeast
5 (1 tsp)grams salt
280 ml (1 cup+3 or 4 tbsp) warm water
(150ml hot water for baking steam)
1. In a large bowl, add flour, yeast, salt, and warm water.
2. Stir until just combined.
3. Cover overnight at room temperature.
4. The next morning, fold the dough by lifting it up overlapping each other. The dough is soft and sticky.
5. Transfer to a floured surface, divide into 4 pieces.
6. Roll each dough on both ends forming a tail. Put on a baking tray dusted with flour, cover for an hour.
7. Preheat oven 15 minutes before baking time at 230°C. Insert an empty small baking pan on the bottom of the oven.
8. Make a few slashes on top about 7 mm. This will create the 'ear' after baking later.
9. Insert the dough into the oven, pour 150 ml of hot water into an empty baking pan on the bottom (baking steam method). Close oven immediately.
10. Bake at 230°C for 10 minutes. Turn to 210°C for 10 minutes or until golden brown. Depends on your desired browning.
The final result was crusty outside chewy inside with hollows.
Potato Baguette
NOTE for my measurements :
1 cup all-purpose flour = 125 grams
1 cup milk/water = 250 ml
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