Scale yeast and flour into TM bowl; stir for 8 seconds at speed 4

Scale salt into TM bowl; stir for 8 seconds at speed 4

Scale water into TM bowl; knead for 3 min at interval speed (or knead)

Remove dough from TM bowl; place in proofing bowl, dusted with flour

Heat large glass of water in microwave for 1 minute; remove glass, cover proofing bowl with damp cloth and place dough in warm humid microwave to proof about one hour

When doubled in volume, turn dough onto lightly floured surface and divide into 4 to 6 equal portions

Flatten each portion of dough to a rectangle shape; roll dough over itself without pressing again to store air

Press down along the seam; Roll to lengthen and seal the seam

Roll dough back over itself without pressing again and press down along that new seam (each time, roll the dough over about 1/3rd onto itself); continue as before

Roll to lengthen and seal the seam each time, getting longer (about 4 times for a larger baguette and 3 times for a smaller one)

Form the ends my rolling our points on each

Place parchment strips onto each of the baguette pan moulds; place strip of rolled baguette dough on each pan

Leave baguette shaped dough to rise while the oven preheats (about 20 minutes)

Preheat oven to 500°F

Release one tray of ice cubes into a bowl; lightly dust dough with extra flour and score baguettes with a lame or sharp knife

Place pans quickly into the oven to retain high heat while throwing the bowl of ice into the bottom of the oven, immediately closing to retain heat

Set timer for 16 minutes for 6 baguettes and 20 minutes for 4

Remove dark brown loaves from oven; cool on rack