To begin, place the flour and salt in a large mixing bowl. Dissolve the yeast in the warm water and pour it into the flour mixture. Mix with a wooden spoon or your hand until a shaggy dough forms. Avoid adding extra flour at this stage; the dough should feel slightly sticky.

Transfer the dough onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic. The surface should become supple and slightly tacky but not wet. This step builds gluten for a chewy interior.

Place the dough in a clean, lightly oiled bowl, cover with a damp tea towel or cling film, and let it rise for 1 hour at room temperature or until doubled in size. Keep it away from drafts for an even rise.

Gently deflate the dough by pressing down lightly. Fold each side towards the centre and flip it over. This strengthens the dough’s structure. Cover again and rest for another 30 minutes.

Divide the dough into two or three equal pieces, depending on your preferred size. Flatten each piece gently, fold it lengthwise, and seal the edge. Roll from the centre outward to form a long, even cylinder about 30 to 35 cm in length.

Place the shaped baguettes seam side down on a floured baking cloth or parchment paper. Cover lightly and let rise for 40 to 50 minutes until nearly doubled. The dough should spring back slowly when touched.

Preheat your oven to 240°C (220°C fan) with a baking stone or tray inside. Place an empty metal tray at the bottom of the oven to create steam later.

Using a sharp knife or a baker’s lame, make three to five diagonal slashes on each baguette. This allows controlled expansion during baking and gives the bread its signature look.

Carefully slide the baguettes onto the hot tray or stone. Pour a cup of hot water into the bottom tray to create steam, then quickly close the oven door. Bake for 20 to 25 minutes until golden brown and crisp.

Transfer the baked baguettes to a wire rack and cool for at least 20 minutes before slicing. Serve warm with butter, cheese, or soup. The crust should crackle slightly as it cools, a hallmark of a perfect French loaf.