To begin, dissolve the yeast in 100ml of warm water, adding 1 teaspoon of sugar if needed to activate the yeast. Let it sit for 5-10 minutes until it becomes frothy. This will ensure the yeast is alive and will aid in proper dough rising.

In a large mixing bowl, combine the flour and salt. Slowly pour in the yeast mixture, along with the remaining 250ml of warm water. Stir using a wooden spoon or your hands until the dough comes together into a shaggy mass. Avoid overworking the dough at this stage; we are aiming for a soft but slightly sticky dough.

Transfer the dough to a floured surface and begin kneading. Use a folding and pressing technique, pushing the dough away from you with the heel of your hand, folding it back over, and turning it 90 degrees. Knead for about 10 minutes, until the dough is smooth and elastic. If the dough feels too sticky, add a little more flour, but be careful not to add too much as it can make the baguette dense.

Form the kneaded dough into a ball and place it in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size. This fermentation is key to developing the flavour and texture of the baguette.

Once risen, punch down the dough to release any air pockets. Transfer it back to a lightly floured surface and divide the dough into 2 or 3 equal pieces, depending on how thick you prefer your baguettes. Shape each piece into a rough rectangle by gently flattening the dough.

To shape the baguettes, fold one long side of the dough rectangle over to the centre, pressing the edge down, then fold the other side over, pinching it to seal. Roll the dough gently to lengthen it into a baguette shape, about 12-15 inches long. Transfer the shaped baguettes to a baking tray lined with parchment paper, seam-side down.

Cover the baguettes with a cloth and let them rise for another 45 minutes. During this time, preheat your oven to 250°C (480°F). Place an empty baking tray or pan at the bottom of the oven to create steam during baking, which will help achieve a crispy crust.

Before baking, score the top of each baguette with a sharp knife or blade, making 3-4 diagonal slashes about 1/4-inch deep. Place the tray of baguettes in the oven, and quickly pour about a cup of water into the empty tray to create steam. Bake for 20-25 minutes until golden brown with a crisp crust. Let the baguettes cool on a wire rack before serving.