Baguette 

1 cup water

350 g flour

1 tablespoon white sugar

1 teaspoon salt

1 ½ teaspoons yeast

1 egg yolk

1 tablespoon water

Place 1 cup water, flour, sugar, salt and yeast into the stand mixer bowl fitted with the dough hook. Mix on low until a smooth ball forms.

Place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk.

Punch down dough. On a lightly floured surface, roll into a 30x40 cm rectangle. Cut dough in half, creating two 20x30 cm rectangles. Roll up each half of dough tightly, beginning at the long side, pounding out any air bubbles as you go. 

Roll gently back and forth to taper the ends. Place 7 cm apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 5 cm, 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.

Preheat oven to 190 degrees C. Mix egg yolk with 1 tablespoon water; brush over tops of loaves.

Bake for 20 to 25 minutes in the preheated oven, or until golden brown.