425 grams Bread Flour
1 1/2 teaspoons Salt
1 teaspoon Yeast
255 grams Water
Add flour, salt, and yeast to the bowl of a food processor, fitted with a plastic dough blade. Pulse a few times to combine. Add the water and pulse until the dough begins to come together in a ball. Allow the dough to sit for 4 - 5 minutes to allow the flour to fully hydrate.
Turn the food processor on, allowing the ball of dough to rotate around the bowl 30 times. Remove the dough to a clean counter top and knead by pushing one edge of the dough away from you, then folding it back on itself. Rotate and repeat 50 times.
Place the dough in a glass bowl with fairly straight sides and cover with a clean towel or with plastic wrap. Set in a warm spot and allow the dough to rise for about 1 hour, till almost doubled.
Remove dough to the counter top again and flatten it into a rectangle, about 3/4 inch thick. Fold the dough over itself a couple of times, like a letter, to redistribute the yeast and gasses. Return the dough to the bowl and allow it to rise for at least an hour, preferably 1 1/2 to 2 hours. The size of the dough isn't as important here as the rising time.
Once the second rise is finished, it's time to shape the dough. The important part about shaping this dough is that you want to form a gluten cloak around the outside of the dough, which will allow it to hold it's shape and will give it that pleasantly crunchy exterior. You'll also want to make a few cuts with a sharp knife in the top of the dough to allow for expansion. Do a web search for "how to shape a baguette" and follow the instructions you find there.
Once the dough is shaped, you want to let it rise until it is roughly tripled in size - about 2 hours. During the last 30 minutes of rising, you need to get the oven ready. Place a pizza stone or unglazed terra cota tiles on a rack set in the middle of the oven. Preheat the oven at 450° for at least 30 minutes before baking. Also set a sturdy pan on the lowest rack of the oven, or on the floor of the oven.
When you're ready to bake, you will need to do the following: quickly transfer the dough to the baking stone, being careful not to damage the shape. Toss 1/4 to 1/2 cup water into the hot pan, or, if you have an electric oven (that's clean), you can just toss the water into the bottom of the oven. This creates steam which helps the dough to bake properly. Close the oven door and bake 15-20 minutes for rolls or 30 minutes for baguettes.
The best way to tell if the bread is done is to take it's temperature using an instant-read thermometer. It's done at 200°. You can also turn the bread over and tap the bottom - if it sounds hollow, it's probably done.