Put the flour in a sufficiently large mixing bowl. Make a well, crumble the yeast into it. Put the sugar in the well. Add all other ingredients on the edge of the flour and then add the water.
It is best to knead the dough thoroughly with a food processor on setting 2 for approx. 5 minutes, better 10 minutes. Then cover the bowl with the dough with a towel and place in the refrigerator overnight.
For baking, preheat the oven to 220-230 degrees.
Then place the dough on a floured surface, divide into 2 parts and shape into two baguettes (I personally turn the baguette into a Parisienne, because in my opinion it becomes a little looser). Moisten the baguettes well with water and immediately put them in the hot oven.
After approx. 20 minutes you can take a wonderfully crispy, super smelling bread (please pay attention to the characteristics of your own oven, that can make up +/- 5 minutes).
Tip: The baguette tastes best simply with butter or as an accompaniment to chili con carne.