Here is my simple recipe for making better than store bought baguettes. The key to this recipe is that you want to leave the dough in the refrigerator over night.
The four ingredient recipe is at the end. First add your cold water to the bowl, then your yeast and swirl it around.
You don't need to wait to add the flour and the salt. I use the handle of a wooden spoon to mix.
Mix it as much as you can with the spoon.
Now use your hand to form it into enough of a solid piece to place on your board to knead.
Now this is kind of Important. You want to knead it between 160 and 180 times. Yes I count. This means every time you fold it over and push it down you count. This is important because the next day the dough will be very easy to work with if you knead it long enough. It should look something like this.
Now place it in a bag, twist, and place it in the refrigerator for twelve to twenty four hours.
The next day take the dough and divide it in half.
Take each half and fold it in half and either roll it out or squeeze and pull it out. Try to keep a seem on top and pinch it shut slightly. The baguettes should be about 16 inches long. Or about the length of a cookie sheet.
Place them on a linen cloth in a warm place to proof with the seem side up and cover with cloth.
In about an hour to 80 minutes, depending on the temperature the baguettes should be double to almost triple in size and ready to bake.
Now if you don't have the convenience of a stone oven then you can place them on a cookie sheet with the seem side down. Have your oven preheated to 400 to 475 degrees. Take a sharp knife and score the baguettes four or five times about an inch deep. This will help in expansion and for the gas to escape and prevent blowouts. Although ugly baguettes taste just as good. Bake 12 to 15 minutes. Enjoy.
Baguette Dough
16 ounces Cold Water
27 ½ ounces Bread Flour - about 5 ½ cups
2 teaspoons Yeast
2/3 ounce Kosher Salt - about 2 ½ tsp
Mix, knead, refrigerate, roll out, proof, bake, eat, smile.