Mix the flour, yeast, and salt in a large bowl until evenly combined, creating a dry mountain of ingredients.
Gradually pour in the warm water, stirring gently with a wooden spoon or dough scraper until a shaggy, sticky dough forms.
Turn the dough out onto a lightly floured surface and knead gently for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky. You’ll notice the dough stretching and pulling back softly.
Shape the dough into a ball and place it in a lightly oiled bowl, covering with a damp cloth or plastic wrap. Let it rest in a warm spot for 1 to 1.5 hours until it doubles in size and feels airy when gently pressed.
Gently punch down the dough to release excess air, then turn it out onto a floured surface. Divide it into two equal portions and shape each into a long, tapered loaf, about 14 inches long. Use your hands to gently stretch and roll the dough to even out the shape.
Place the shaped loaves onto a baking sheet lined with parchment paper or a floured towel. Allow them to rest uncovered for 30 minutes, during which they will puff slightly and develop a bit more volume.
Preheat your oven to 475°F (245°C) and place a shallow pan of water on the bottom rack to create steam. Just before baking, score the loaves with a sharp knife or bread lame at a slight angle—this helps the bread expand and crack attractively during baking.
Bake the baguettes in the hot oven for about 25 minutes, or until they turn deep golden brown and a crackling sound emanates from the crust. The loaf should sound hollow when tapped on the bottom.
Remove the baguettes from the oven and let them cool on a wire rack for at least 15 minutes. The crust will set up further, and the interior will be light and chewy, with visible open crumb.
Slice into the crispy crust and enjoy your homemade baguette, whether with butter, cheese, or simply on its own to appreciate the texture and aroma.
