Classic French Baguettes

Ingredients
4 cups all-purpose flour
1 1/2 tsp salt
1 tbsp yeast
2 cups warm water

Using a whisk, mix the flour and salt in a medium bowl. Pour the warm water in a large bowl, sprinkle with yeast, and stir to combine. Let sit for about 5 minutes, then add 2 cups of the flour salt mixture. Using a dough hook on an electric mixer, or your hands, mix well until it forms a dough. Cover with a dishcloth, and place in a warm spot for about 3 hours (until tripled in size).

Using a dough hook or your hands, mix in the rest of the flour and salt mixture. Either continue mixing with dough hook or take out of the bowl and knead on a lightly floured surface until smooth and elastic (about 10 minutes). Place dough in a lightly oiled bowl, cover with a plastic bag, and place in a warm spot for an hour, or until doubled in size.

Punch down dough, knead briefly. Cut into three portions, form each part into a baguette. Using a very sharp knife, make diagonal scores along the top of each baguette. Place on a baking sheet, let sit for 30 minutes. Place an oven-proof dish of water in the bottom of a cold oven. Place pan with baguettes in the oven, and turn on to 450 degrees Fahrenheit. Bake for about 25 minutes, or until golden brown.