Quicker than Rustic French Bread, this bread has a good flavor and an even crumb.

Combine in a large bowl or a stand mixer fitted with the paddle attachment:

Let stand for 5 minutes, then add:

Mix with a wooden spoon or on low speed until the dough just comes together. Cover and let rest for 20 minutes.

Replace the paddle attachment with the dough hook. Knead on a lightly floured work surface or with the mixer on medium-low speed until smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl and turn to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, about 45 minutes.

Knead the dough briefly a second time, about 3 minutes, then preshape the dough into a ball, return to the oiled bowl, cover, and let rise again until doubled in bulk, about 1 hour.

Turn the dough out onto a lightly floured work surface and divide it into 3 equal pieces. Gently shape each piece into a roughly 10 × 8-inch rectangle. Working with one rectangle at a time, with a long edge facing you, fold the top third of the dough toward you, then fold the bottom third (the edge closer to you), over the first fold and seal the edge (like a business letter). Fold the dough in half lengthwise while simultaneously rolling it away from you so the seam ends up on the bottom. Use your palms to roll the dough into a roughly 14-inch rope that tapers slightly at the ends. Repeat with the remaining pieces of dough.

Transfer the dough to a metal baguette pan or dust a thin kitchen towel with flour. Place one baguette on the floured towel and bunch up the towel down the length of one side of the loaf. Place the second baguette next to the first on the towel, with the bunched-up bit of towel separating them. Bunch up the towel next to the second baguette, and place the third baguette next to it. Roll up 2 more towels and place one on either side of the outer baguettes to help them keep their shape. Let rise until doubled in bulk, about 1 hour.

Preheat the oven to 450°F. If using a baking stone or steel, preheat them with the oven. Place a metal baking pan or cast-iron skillet on the bottom rack and preheat it as well.

Transfer the baguettes to a floured peel if using a baking stone or steel. If not, transfer the baguettes to a cookie sheet. If using a baguette pan, there is no need to transfer the baguettes. Score the baguettes with 3 long, diagonal cuts each. Slide the baguettes onto the baking stone or steel, or place the cookie sheet or baguette pan in the oven. Immediately pour 1 cup hot water into the preheated baking pan or skillet and close the oven door. Bake the baguettes until deeply golden brown, 25 to 30 minutes. Let cool completely on a rack before cutting.