Taken from this youtube video.

Original Ingredients for 4 Baguettes:

• 950g Flour (High Protein (11.5g protein per 100g))
• 730ml Water
• 2 Teaspoons Salt
• 0.75 Teaspoon Dry Yeast

Ingredients I use for 2 Baguettes:

• 475g Flour (in Germany, I just use Typ 550)
• 330ml Water (use between 300ml - 375ml, this is highly dependent on the flour used)
• 1.5 Teaspoons Salt (1 is default, but I get more taste with 2)
• 0.5 Teaspoon Dry Yeast

Recommendation: Get a "dough scraper":

Put the flour and salt into a bowl. Give it a quick stir before adding the dry yeast. Add the water and stir until there is no unmixed flour at the bottom of the bowl (might need to add more water if it persists). Let the dough rest for 8-10h (I usually do 10-13h).

Put a generous amount of flour on the countertop. Using the dough scraper, put the dough on the countertop. Put more flour ontop of the dough. Ensure that the dough is not sticking to the countertop, add more flour if necessary. Form a longish shape, then split the dough in 2 or 4 parts. For each piece, flip it over and when putting it on the tray with baking paper, pull it apart slightly to form the shape of a baguette.

Bake the baguettes at 250 Degrees Celsius top/bottom heat for ~25min. The original recipe suggests using the bottom tray. In my oven, the middle tray works better.

Tips:

• This is a very forgiving recipe. I only had to throw away my very first attempt, all others were fine (but less aesthetic)
• Every flour is slightly different and requires different amounts of water
• If unsure, start with 10% less water and add as required
• Use the handle of a tablespoon to mix the ingredients for easier cleanup
• Use a pizza dish instead of a breadboard for easier cleanup (haven't tested this recommendation yet)
• Don't press the dough when using the dough scraper to keep the air inside