Baguette

1 1/2 cups room temperature water, milk, or whey
4 cups all purpose flour (or 3 c white flour and 1 c whole wheat, rye, or other flour)
1 tablespoon salt
1 packet yeast (2 1/4 tsp)

Combine flour, salt, and yeast in large mixing bowl for a stand mixer (if you don't have one, you can stir and knead by hand). Pour in water (or milk or whey). Mix on low speed for 12 minutes. If you don't have a stand mixer, stir the dough until it gets too hard to stir, then slap knead for 12-15 minutes, by slapping the dough against the counter and stretching it up, then folding it over, turning it, and repeating. Let rise in a greased bowl covered with a damp towel for 2 hours, or until doubled (a warmer air temperature will result in a faster rise. Do not exceed 90˚F).
Form into two baguettes by patting dough into a 16 inch long rectangle and rolling the long edge into a log shape. Place on 1 or 2 greased baking sheets (leave room for bread to double). Let rise until doubled, about 1 hour.
Preheat oven to 400˚F. Bake bread for 15 minutes, decrease temperature of oven to 350˚F, and bake for 30 minutes longer.