Sorry for the delay, I went on a 3-day sail and was busy packing and unpacking and such.
3 cups lukewarm water
1.5 tablespoons granulated yeast
1.5 tablespoons coarse salt
6.5 cups unsifted all-purpose white flower
Mix water, yeast, and salt. Then stir in flour with a spoon or your hands, don't knead.
Allow to rise for 2-5 hours. At this point you can make bread, or refrigerate the dough and use anytime over the next week.
For a baguette: Dust the dough with flour and take a one pound piece (about the size of a grapefruit) and pull it and stretch it to a baguette shape. Place a baking stone and an empty broiler tray in the oven and turn to 450ļF. Paint the top of the loaf with water, then make diagonal cuts with a knife. Slide the loaf onto the baking stone and add a cup of hot water to the broiler tray and quickly close the oven door. Bake 20-30 minutes, until the loaf is nice and brown and crispy.
Again, I recommend their book:
Artisan Bread in Five Minutes a Day