For accuracy, I highly recommend using measurements in grams as listed rather than volumetric (cups/tsp.)
• Add flour and 225g/1 cup of the 90°F/32°C water to a bowl and stir to combine. When dough has combined into a shaggy ball, begin to squeeze and pinch the dough with a very wet hand. When the dough forms a less shaggy, more cohesive ball, sprinkle the salt over the top of the dough. Cover the dough with plastic wrap or a lid.
• In a separate container add yeast and 30g or ¼ cup of the 86°F/30°C water and stir to combine. Allow both the dough and yeast mixture to sit for 15-20 minutes.
• Add yeast mixture into the salted dough. Mix with a soaking wet hand by pinching and turning. Once yeast and salt are fully incorporated, cover and allow to rise at room temperature for 30 minutes.
If you are new to making dough from scratch, I recommend watching my Youtube video linked above to familiarize yourself with the process.
• Perform a strength building fold. Do this by grabbing a grip of the dough and stretching it out until you feel resistance without tearing the dough and folding it into the center mass of dough. Turn 180° and repeat this with the other side of the dough and then repeat it with the two other sides of the dough. Flip the dough over seam side down and do a 10-2 movement.
• To perform a 10-2 movement, start with your hand at the 10 o'clock position of the dough and grab the dough and move your hand to the 2 o'clock position while tucking the dough in your hand underneath itself. The main goal is to get the surface of the dough nice and taught. Do this 4-5 times until you have a taught ball of dough. Cover the dough and let it sit at room temperature for another 30 minutes.
• Perform a second strength building fold and 10-2 movement. Cover and allow to ferment at room temp for another 90 minutes.
• Place a piece of well oiled parchment on an upside down sheet tray. Dust your work surface with flour and flip dough out onto work surface. Divide the dough into two equal pieces (300g each).
• De-gas the dough pieces, one at a time, by flattening it out with your hands and fingers. Pop any excessive bubbles. The dough should look like a rough rectangle shape on your work surface. Take the left and right sides and fold them into the center of the dough, they should be overlapping. not take the end closest to you and starting with that end, roll up the dough. Now, cup your hands over the top of the dough and move them in a circular motion while making contact with the dough and the work surface. Do this until the dough is a nice taught ball. Repeat this with the other half of the dough. Cover the dough balls with a towel and allow them to relax for 20 minutes.
• Time to shape the dough balls into baguettes one at a time. Start by de-gassing and flattening out the dough. Take the top end of the dough and little by little start rolling it in on itself and pressing down as you roll it up. The dough should look like a cigar when you're done. Now, keeping the seam side down, roll the dough into a 10-12"/25-30cm log. Do this by starting with your hands at the center and rolling them back at forth while also moving them out to the ends of the baguette. As the baguette gets longer, apply more pressure to the ends so they begin to taper off into points.
• Place the shaped baguettes onto oiled parchment, cover and allow to proof at room temp for 60-90 minutes. I'm using a large foil pan as my lid. After proofing, the baguettes should have risen by about 50-60%.
• Preheat oven to 450℉/230℃.
• Spray the dough with water, then, using a serrated knife or a sharp razor, score the top of the baguette diagonally about 6-7 times.
  
• Cover the baguettes again with the foil pan used for proofing, and bake in the preheated oven from the previous step. Bake for 20 minutes, remove the foil pan and continue cooking for another 15 minutes or until the baguettes are golden brown.

IF USING A STAND MIXER:

• Mix flour and water in a stand mixer on med low for 4-5 minutes or until dough forms a shaggy ball. Add salt to top and allow to sit for 15min. Mix yeast and 30g warm water an let sit for 15min. Mix yeast Into dough on low for 4-5 mins or until a ball forms. Cover and allow to sit fir 30 min. Follow above instructions starting with the first strength building fold.