Important: Prepare starter the night before you want to have fresh bread.
In a medium bowl add flour and yeast, stir to combine.
Whisk in water to create a smooth batter.
Cover at leave at room temperature for 6-12 hrs.
Next day:
In a large mixing bowl add flour, salt and yeast. Add the starter to the mixture and combine with a wooden spoon. Gradually, add the water while stirring the mixture. When dough comes together into a ball pour out onto a lightly floured surface. Knead dough about 10 times; dough will still be sticky but well formed.
Coat a large bowl with a teaspoon of olive oil. Transfer dough to bowl, roll around bowl to coat.
Cover and let rise for 1 hour. After 1 hour, deflate the dough with a gentle punch. Gather dough in bowl to form a ball. Roll around bowl to re-coat, then recover and let rise for 2 hours.
After the second rising, transfer dough onto a lightly floured surface. Divide dough in half and form two ovals. Let the dough rest covered for 15 minutes. Fold the long end together to make a seam. Gently roll out to form the baguette, about 15 inches long.
Gently place dough on parchment lined pan or baguette pan. Cover and let rise for 2 hours.
Heat oven to 425 degrees. Gently cut several slits on the baguette with a sharp knife.
Thoroughly spray dough with warm water. Bake for 20-25 minutes, or until lightly golden.
Remove baguettes from pan and let cool on wire rack.
Notes
Slightly adapted from King Arthur Flour
Recipe by Pick Fresh Foods at https://pickfreshfoods.com/french-baguettes/