In the mixer, combine yeast, maple syrup, and warm water. Let bloom for 5 minutes.

Add dry ingredients. Stir to form dough. Knead @ speed 3 for 8 minutes until dough is smooth.

If the dough is very stiff, cover it and let it rest for 15 minutes to relax. Then divide into 3 portions.

To make the baguette shape, first de-gas by flattening the dough with your palms. Then roll it up tightly to create a log shape; pinch the seam closed. Roll the dough with light pressure from the middle to ends, gently applying more pressure on the ends to create a tapered shape. Continue until it is lengthened to 40cm or 15 inches (or to fit your pan).

Line your baguette pan with parchment (even if it's non-stick) and place shaped loaves. Cover with a damp lint-free kitchen towel, plastic wrap, or parchment paper and let rise until 2-3 times the original size (about 90 minutes in a warm, draft-free location)

At 60 minutes (before the loaves are fully risen), start preheating your oven to 425°F. Place a rack in the middle position, and one on the lowest position. Place a metal baking pan there.

At 80 minutes of proofing, set a kettle of water to boil. You will need 75ml of hot water when it's time to bake.

When your oven is fully preheated AND the loaves have fully risen, uncover and spray liberally with water. Make 3 angled slashes along each baguette. Brush the tops with oil.

To bake, do the following at a brisk pace: Place the oiled baguettes on the middle rack. While protecting your hand with an oven mitt, carefully pour 75 ml HOT water into the metal pan below the baguettes. Spray water into the oven a few times before closing the oven door. Bake for 25 minutes or until the "ears" of the baguettes are well browned and the rest of the loaves are quite golden.

Allow to cool completely before enjoying! Store uncovered in a bread basket at room temperature to maintain crispness.