Place ingredients in the pan of a bread machine in the order listed. Select the dough cycle; press start.

After the dough cycle has completed, turn the dough onto to a floured surface. Divide the dough in half (roughly 12-ounces each). Working with one piece at at time, flatten the dough into a rough rectangle.  Fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten it slightly, and fold and seal again. With the seam-side down, cup your fingers and gently roll the dough into a log. Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or perforated French bread pans.  Cover lightly with greased plastic wrap or a kitchen towel and allow to rise until they have become very puffy, about 1½ hours.

Preheat oven to 375° F. Using a very sharp knife or single edge razor blade held at about a 45° angle, make two or three long vertical slashes in each baguette. Spritz the baguettes heavily with warm water; this will help them develop a crackly-crisp crust. Bake the baguettes until they're a very deep golden brown, 20 to 25 minutes. Remove them from the oven and cool on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2-inches, and allow the baguettes to cool in the oven.  Yield: 2 Baguettes.