1. In a medium bowl, add all the ingredient (except water) and mix evenly. Pour water and mix with a spatula to make a soft dough. Cover and let rest for 15 minute. Remove the cover and knead a few times (with a spatula) the dough. Cover and let rest for 15 minutes again. Remove the cover and knead the dough (with a spatula) for a few times. The dough will be elastic, soft and smooth, even a bit airy. Keep it like that. Finally cover and let rise in a warm place for a few hours or until it doubles in size.
2. Coat the work surface with a bit of flour, then put the dough on it. Split the dough in half. Shape each piece into an oblong, using your hand. Now handle it gently in order to keep as much air in as possible. Now fold the dough on itself : pull the end tips and bring them over the center of the dough. Cover and let them rest about 10 minutes. NOTE : finish the first half of dough before doing the same with the second one.
3. Shape the dough again into an oblong (about 20cm x 15cm), using your hand, then again fold the ends over the center, press to seal. With the seam side down, roll the dough into a 30~35 cm long slender loaf. You can hold it vertically to help stretch it into shape too.
4. Transfer the baguette to a lightly floured cloth, seam side down to rest. Lift up the cloth between the 2 baguettes into a pleat to help the dough hold its shape. Let it rise for about 40min in a warm place or until it about doubles in size (the volume increase actually depends on the temperature).
5. Pre-heat the oven to 250℃ degree.
6. Once the baguettes have risen, gently transfer them onto a parchment-lined baking sheet (seam side down). Slash cut each baguette 3 or 4 times along its length on the diagonal, using a baker's lame, razor blade or a very sharp knife. Dust lightly each baguette with flour.
7. Mist lightly with water and put the baguette into the oven. Bake for about 15 minutes, or until the baguettes are golden-brown. Let it cool on a wire rack.