Easy Baguettes - Stewed Pears . com

950 g baker's flour (33.5 oz)
¾ tsp yeast
2 tsp salt (heaped)
730 ml room-temperature filtered water or boiled water that has cooled (25.7 oz)

With the handle of a wooden spoon, mix ingredients in a large bowl for a few minutes until incorporated and they form a rough ball.
Cover well (I use both cling film and a saucepan lid to hold it down) and allow to rise for 8-10 hours. Eight hours is enough. If you want bread for breakfast, do this the night before. If you want bread for dinner, mix ingredients in the morning.
Line baking trays with baking (parchment) paper. Check the heat resistance of the paper on the packaging. Some (unbleached) papers are only heat resistant to 220℃/428℉. Pre-heat oven to 250℃/485℉.
With spatula or proper bread scraper, gently scrape out the dough onto a well-floured (I use the baker's flour) board. The aim is to keep the air in the soft, spongy dough. Use more flour if needed to prevent sticking.
Cut dough into four (I used a spatula for this too), gently stretch into baguette shapes, and put on prepared trays.
Bake in lower part of oven for approximately 25 minutes. If using two trays, swap them around in the oven at halfway. When done, the baguettes will be golden, and when tapped will sound hollow. They may be a little browner than golden, but will still be delicious. Allow to cool a bit before slicing. Bread will last for several days.
For more detailed instructions and instruction video: https://www.youtube.com/watch?v=Z-husjZkxHw