Crusty Bread

My mom gave me a baguette pan a few years ago, but I was afraid to try it. Now that I found this recipe, I've been making a lot of baguettes! Here is the original recipe, written for a bread machine. I'd rather mix the dough by hand than bother with a bread machine.
French Baquettes Recipe on Allrecipes.com

Here's my adapted version that's easy to mix by hand or with a dough hook on your mixer.
In your mixer bowl or a large bowl, mix together 1 1/2 teaspoons yeast, 1 tablespoon sugar, 1 teaspoon salt, 1 cup bread flour, and 1 cup warm water. Mix well and let sit 5 minutes, until bubbly. Add 1 1/2 cups bread flour, mix well and knead (either by hand or with the dough hook on the mixer) until smooth. Place in a greased bowl, roll it around so that the top of the dough is greased also, cover and let rise in a warm place until double.
Roll the dough out on a floured board until it measures approximately 12" X 16". Cut with a sharp knife into two pieces 8" X 12". Starting on a 12" side, roll each piece, trying not to allow bubbles or too much flour. Pinch the ends closed and place on a greased baguette pan or on a parchment-lined baking sheet. With a sharp knife, cut 3 diagonal slits in each. Cover and let rise in a warm place until doubled in size.
Preheat the oven to 375°. Mix together 1 egg yolk and 1 tablespoon water and gently brush over the tops of the bread. Bake 20 - 25 minutes in preheated oven until golden brown. Cool on a rack.