In a stand mixer, or by hand, mix all the ingredients together until you get a smooth dough.
Cover and let rest 2-3 hours until maybe doubled but definitely puffy.
Knock back and divide into 6 equal pieces. Should be ~130 grams each. Form into balls and put onto an oiled baking sheet. Cover with oiled plastic wrap and let rise 1 hour until puffy.
Take each ball and roll to a 8" tube and place on greased baguette pan or parchment-lined baking sheet. Don't crowd. If using a baking sheet, fold the parchment to create walls between each roll. Cover with oiled plastic wrap and let rise until smooth.
Spray with water, re-cover.
Pre-heat oven to convection 400℉ / 200℃. (If you don't have a convection oven, 425℉ / 220℃). Put a pan of water or sheet pan of water on the lowest rack or the bottom.
When oven is up to temperature, un-cover the rolls and spray with water again. Slash length-wise.
Place rolls in the oven and reduce temperature to convection 375℉ / 190℃. (Or 400℉ / 200℃ if not convection.) If you
Bake for 15 minutes. If you don't have a convection oven you may want to turn them around mid-way.
After 15 minutes remove and check if they're done -- tap, 195℉ temp, etc. If done, spray again, return directly to oven rack, and turn oven off, cracking the door.