Measure out the flour, salt and yeast and add them to the mixing bowl.
Mix the dry ingredients together well with the end of the mixing spoon.
Add the water evenly over the bread mix.
Stir until you have a ball of dough and no more dry flour is left. You may need to add more water. The dough should be slightly wet and sticky. Scrap the dough off the mixing spoon with the large metal spoon. Mixing should take no more then a minute.
Cover the dough with the parchment and let it set for 8+ hours.
After the dough has rested it will have risen and expanded in size.
Spread a layer of the flour on the parchment paper and scrap the dough out of the bowl with the large metal spoon. Try to let the dough fall out gently and try not to damage the structure of the dough.
Dust the dough with a thin layer of flour so its not so sticky and divide it into 2 pieces with the metal spoon.
Put the piece of parchment paper on the oven baking rack and flip the dough over and stretch it into a baguette shape. Put the bread into the oven preheated to 450F and bake for about 20 minutes checking to see if the crust has turned a golden brown color.
After the bread is baked, let it cool and its ready to eat.
The finished baguette.
