Measure flour and place in food processor.  Add in yeast and sugar on one side, salt on the other.  Pour about 1/2 cup warm water over the yeast to activate it and let it sit for 20 seconds to absorb the water.

Turn machine on and combine all ingredients. Then with the machine running, pour warm water through the tube slowly, just until you see the mass form into a ball.  Then dribble in another Tbs of water.  Let the machine go for 10-20 seconds to knead the dough.

Look inside.  The dough will be in a ball and appear moist and a little gooey.  If it is not in a ball, add more flour.  If it appears too dry, add a little more water and process.

Brush olive oil onto a mixing bowl and onto a baguette pan.  Dump your ball of dough into the mixing bowl.  Wet your fingers with oil if you need to touch the dough to prevent it from sticking.  Cover the bowl with plastic wrap and let rise until doubled (about one hour).

Once risen, flour counter and place dough on the counter. Divide dough into 3 pieces for a 3 loaf pan or 2 pieces for a 2 loaf pan.  Roll each one into the shape of a baguette and place in the barrels of the pan.  Cut diagonal slices into each baguette with a serrated knife. Brush water on top of each baguette carefully so you do not deflate the bread. Cover lightly with plastic wrap and let rise until it is doubled.

Bake in a 400° oven for 20-30 minutes - until the bread sounds hollow when knocked on and it reaches the desired color.  The browner, the more crunchy the crust.