• Add flour and 225g/1c of the 90F/32C 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, add salt to top of dough. Cover dough.
• In a separate container add yeast and 30g or 1/4c of the 86F/30C water and stir to combine. Allow both the dough and yeast mixture to sit for 15-20min.
• 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.
• Perform a strength building fold as shown in video @2:29. Cover and allow to sit at room temp for 30 more minutes.
• Perform a second strength building fold - see video @2:59. 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. Flour work surface and dough and flip dough onto work surface. Divide dough into two equal pieces (300g each).
• De-gas and preshape dough balls as shown @3:50. Cover and allow to relax for 15-20min.
• Shape dough balls into baguettes as shown @4:22. Place shaped baguettes onto oiled parchment, cover and allow to proof at room temp for 60-90 minutes. I'm using the foil pan linked __here__. After proofing, the baguettes should have risen by about 50-60%.
• Spray dough with water, then score the top of the baguettes, cover again with foil pan, and bake in a preheated 450F/230C oven for 30-35min, carefully removing the cover after 15 minutes of bake time.
• *for reference, the "room temp" of my house at the time of filming this video was 69-70F/20-21C.
  

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.