No-Knead French Baguettes

2 cups bread flour
2 tsp dough conditioner
1 tsp active dry yeast
3/4 tsp salt
1 cup warm water
1 tsp water
1 tbsp extra virgin olive oil

Combine the flour, dough conditioner, active dry yeast and salt in a bowl with enough room to expand during the initial fermentation period. Add water and extra virgin olive oil and mix with a sturdy spoon. When combined scrape into a mound in the center of the bowl, cover with plastic wrap and place in a warm place. I use the oven with the oven light on. This seems to warm the oven just enough.