In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.

Add the flour and salt to the yeast mixture. Using a wooden spoon or spatula, mix until a shaggy dough forms.

Transfer the dough onto a clean, floured surface and knead for about 10 minutes until the dough is smooth and elastic.

Place the kneaded dough in a lightly oiled bowl. Cover it with a kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.

Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface.

Divide the dough into two equal pieces. Shape each piece into a long baguette by flattening it slightly, then rolling it tightly from one end to the other while maintaining an even thickness.

Place the shaped baguettes on a baking sheet lined with parchment paper or on a baguette pan. Cover them with a towel and allow them to rise for another 30 minutes.

Preheat your oven to 475°F (245°C). Place an empty baking tray on the bottom rack of the oven.

Once the baguettes have risen, use a sharp knife or bread lame to make several diagonal slashes on the tops of the dough.

Carefully place the baguettes in the oven and pour a cup of water into the empty baking tray. This will create steam for a crispy crust.

Bake for 20-25 minutes until the baguettes are golden brown and sound hollow when tapped on the bottom.

Remove the baguettes from the oven and let them cool on a wire rack before slicing.