Make the sponge: in a large bowl co

Make the sponge: in a large bowl combine 125 grams all purpose flour, yeast, and sugar. Add water and mix until well incorporated. Cover the bowl with clean kitchen towel. Set aside in a warm, draft free area for 3 hours.

Transfer the sponge into mixer bowl, add the remaining 125 grams flour, and salt. Knead on low speed for 5 minutes. Increase the speed to speed #2 (on a KitchenAid mixer), continue to knead until the dough feels supple, depending on how strong your mixer is, it can take up to 15 minutes (mine took about 10 minutes).

Remove the dough and form into boule (Ball). Place it in a clean large bowl, cover with clean kitchen towel, and let it rest in a warm and draft free area until double in size, about 1½ hours.

Divide the dough into 3 equal sizes, then form each into round boule. Cover with clean towel - let rest 10 minutes.

Working with one boule at a time, gently flatten each boule, then slap it gently into your kitchen counter for 3 times, then flatten it again so you get a rectangular shape. Roll into baguette shape and pinch the end together (as shown on her video). Place baguette on top of parchment paper. Repeat with the other 2 boules. When you are done, cover with clean kitchen towel, let rest for at least for 1 hour until double in size.

Preheat oven to 450 degrees F.
Place baking stones in the second shelve (from the bottom) of your oven.
Place kitchen towel in a skillet, add water (just enough to soak the towel) and place the skillet in lowest rack ( I learn the trick from my Tartine bread book). Once the oven reach 450 degrees F, wait for another 15 minutes before loading the baguettes.

Score each baguette with sharp knife, or French lame if you have one, then slide baguettes including the parchment paper directly on top of baking stones. I used pizza peel to do this job. If you don't have pizza peel, you can use cookie sheet (the one without rims). Bake for 10 minutes, then carefully (it's hot) remove the skillet. Continue to bake until golden brown, depending on how reliable your oven is, it might only take another 5 minutes.