Put flour and salt in the kneading machine and start mixing at a low speed with the hook.
Weigh the water in a pitcher, mix it with olive oil and pour it gradually in the kneading machine.
Once about 200 g of water have been poured, add crumbled brewer’s yeast and then the remaining water.
This phase should last no longer than 15 minutes.
Remove the dough from the kneading machine, knead it manually on a pastry board and set aside covered with a cloth for one hour. Divide the dough into pieces of 350 g each, knead them manually and let them stand again for 30 minutes.
Shape the baguettes and let them rise for about 2 hours at 35°C with 25% humidity.
Preheat the oven.
Carve the baguettes with a sharp and smooth knife and cook following the parameters (see pdf).