In Stainless Mixing Bowl, mix the yeast with the water. Add the flour, then the salt. Stir with Heat Resistant Spatula (the dough doesn’t need to be smooth). Cover bowl with Octagonal Bonmat and let sit at room temperature for two hours.
After two hours, preheat oven to 465°F degrees. Place Silform Bread Tray on Large Perforated Baking Sheet and set aside.
Using Scraper or Heat Resistant Spatula, divide the dough into four and place each piece directly in the Silform Bread Tray. If needed, stretch the dough to elongate the baguette. With a blade or knife, slash the top of each baguette.
Bake for 25-30 minutes.
Serve with FRENCH PANTRY Tapenade.