Michael's baguettes

from allrecipes.com

• 1 cup water
• 2 1/2 cups bread flour
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 1/2 teaspoons bread machine yeast

Directions

1. Place 1 cup water, sugar,  and yeast at 110 degrees. Allow to proof a lot.
2. Mix with flour/salt. KNEAD. Wipe out bowl & oil it. Put dough back in. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
3. Punch down dough. On a lightly floured surface, roll into a big rectangle. Cut dough in thirds. Roll up each part of dough tightly, beginning at long side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
4. Preheat oven to 375 degrees F (190 degrees C). 
5. Spray loaves at 2 minute intervals for the first 10 minutes.
6. Bake for 20 to 25 minutes in the preheated oven, or until golden brown. Rub butter over the tops.