Activate the Yeast: In a large mixing bowl, whisk the warm water and dry yeast together. Let it sit for 5–10 minutes until foamy.

Make the Dough: Add the flour and salt to the yeast mixture. Stir until a shaggy dough forms.

Knead: Transfer the dough to a floured surface and knead lightly for about 3–5 minutes until smooth.

First Rise: Shape the dough into a ball and place it in a lightly floured bowl. Cover with a clean towel or plastic wrap. Let rise at room temperature for about 1½ to 2 hours, or until doubled in size.

Shape the Baguettes: Gently punch down the dough and divide it into 2 or 3 portions. Shape each into a baguette by flattening the dough into a rectangle, then rolling it up tightly and tapering the ends.

Second Rise: Place the shaped loaves on a parchment-lined baking sheet or baguette pan. Cover lightly and let rise for another 45 minutes to 1 hour, until puffy.

Score the Loaves: Preheat your oven to 450°F. Just before baking, use a sharp knife or lame to make 3–4 diagonal slashes across each baguette.

Bake with Steam: Place the baguettes in the oven. For a crusty exterior, add a small pan of hot water to the bottom of the oven or mist the inside with water. Bake for 25–30 minutes until golden brown and hollow-sounding when tapped.

Cool: Let the baguettes cool slightly on a wire rack before slicing.