I Googled straight dough baguettes and found a recipe with only flour, yeast, salt and water. I'm giving it a try on a longer-than-normal evening. I'll start some poolish tonight for a possible poolish baguette tomorrow evening.
I also measured out a farmhouse loaf for the machine while measuring this out. I also realized I dumped all the flour in the baguette mix at once, and it seems quite dry at first mixing. Hopefully the autolyse rest period will sort that out, and hopefully I measured correctly.