• Into a kitchen aid mixing bowl, add the flour and yeast. Use a spatula or dough hook to combine. Pour in the water. Allow the flour with yeast and water to rest for 15 minutes.

  Note: No need to stir in the water. This resting period is called autolyse .
  600 grams all purpose flour, 4 grams instant yeast, 414 grams water
• Add the salt. Using a dough hook, mix the ingredients on low speed just until the wet and dry ingredients come together.

  Note: I used speed 2 on my kitchen aid mixer.
  12 grams kosher salt
• Increase the speed to medium and continue mixing for 3 to 5 minutes.

  Note: The dough will look and feel moist and sticky. This short mixing cycle is known as "short" mix. And the windowpane test is not needed for this short mix.
• Transfer the dough, using a flexible bench scraper or rubber spatula , into a lightly greased large bowl. Cover tightly with plastic wrap and drape a towel over it. Set aside in a draft free location.

  Note: The dough will be quite sticky.
• 20 minutes later, uncover and fold the dough. To do this use your fingers and push your palm under the dough towards the center then stretch the dough and fold over onto itself to the center. Now rotate the bowl 90 degrees angle and complete the same fold action. Complete the 90 degree turn and perform the same actions until the dough feels like it wont stretch anymore.

  Note that I perform this fold four times - after that it feels like it can't stretch anymore. Cover the dough with plastic wrap with the draped towel and set aside for another 20 minutes.

  Note: During this fold the dough you will notice the dough is less sticky and this will continue during the next two folds.
  neutral oil for greasing proofing bowl
• Complete the above folding process two more times - the first at 20 minutes and the second at 60 minutes.

  Note: At the 60 minutes mark the dough will have a lot more volume and no more sticky texture.
• After the last fold, cover the dough with plastic wrap and drape with a kitchen towel. Set aside to ferment/proof for 1 1/2 to 2 hours until the dough has doubled in size.

  Note: At the last folding step, the dough may be covered and refrigerated overnight. Just remove at least 2 hours before shaping and allow to come to room temperature.
• Now it's time to pre-shape the dough. Transfer the dough on a very lightly flowered work surface. Divide the dough - I like to weight the portions - weight three 265 grams pieces and the remaining piece can be placed in a covered container and frozen - this frozen piece of dough can be used in the future to add to a new dough to create more flavor. Otherwise divide the dough onto 4 equal portions.

  Note: the baguette bakers usually comes with three sections for three breads. If you prefer the extra dough for a bread immediately, make a round bread.
• Once the dough has been divided, shape into logs. To do this, use your palm and flatten the dough to degass it. Then lay each dough with the horizontal length towards you. Fold the top part of the dough onto the center and then fold up the bottom part of the dough onto the center. Rest the dough seam side down on the work surface with a kitchen towel draped over it. Rest for 10 to 15 minutes.
• Use some semolina flour (may use all purpose) to sprinkle into the baguette baking dish. 10- to 15 minutes later, complete the final shape - baguettes.
  600 grams all purpose flour
• To shape the baguettes, take one of the pre-shaped dough and lay it seam side up. Use your palm to flatten the dough to a rectangular shape(degass). The longer side of the dough should lay horizontal to you.

  Position your thumb on one end of the dough, centering the thumb in the middle section. Start folding the top half of the dough over the thumb, moving your thumb along the dough to fold it over. Use the palm of your other hand to press and seal as you move your thumb along the dough.

  Complete the process above to fold the dough into a slender log. As you fold, be sure to gently press the seam into the bottom part of the dough,

  Position the length of the dough horizontal to you with the seam side down. Using both palms of your hand lay them gently in the center of the dough. Begin gently rolling the log, moving your palm from center to the ends. Do this until the log is approximately the length of the crevices inside the baguette baker. About 12 to 13 inches in length.
• Generously sprinkle the baguette baker crevices with semolina flour.

  Note. May use cornmeal. Or AP flour. Although the AP flour may cause the dough to stick to the crevices.
  semolina flour for dusting the baguette baker
• Lay the shaped baguettes, seam side down into the crevices of the baguette baker. Cover with the baguette cover and drape a kitchen towel over the cover. Set aside for 30 to 35 minutes

Meantime preheat oven 475F/ 244C degrees.

• 30 to 35 minutes later, open the cover of the baker and use a lame tool, or very sharp knife to cut 3 to 5 scores on the top. Cover the baker and pop it in the oven. Bake 25 minutes.
• Remove from the oven. Open the cover and if you prefer a little more color pop the baker, uncovered, into the oven for 3 minutes. Remove and cool completely on a wire rack. The bread is now ready to enjoy.