Step 1

Add warm water to a bowl and dissolve the yeast and let activate until bubbly, about 10 minutes. If using instant yeast, no need to wait the 10 minutes.

Step 2

In a medium sized bowl, measure out flour, add salt and stir and then add it to the yeast.

Step 3

Add water (a little at a time) to the dough and mix into a a shaggy dough. The dough shouldn't be sticky, so you may not need to add all of the water.

Step 4

Cover bowl with plastic wrap and let rest for 30 minutes.

Step 5

After 30 minutes, add dough to a lightly floured surface and gently knead a couple of times before putting in a lightly oiled bowl to rise. Cover with plastic again and let rise for 1 hr.

Step 6

Pre-heat oven to 450 degrees.

Step 7

Lightly flour surface. Divide dough in half. And then halve again to get 4 equal portions that are about 10 inches long. Shape doughs into long loaves with pointed ends. Cover with oiled plastic wrap or a dry linen towel and let rise again until almost doubled - about 30-45 minutes.

Step 8

Once doubled, gently transfer loaves to parchment lined baking sheets. Sprinkle with flour and then slash with a bread lame slashing tool.

Step 9

Spray loaves with water and then add to oven. Set time for 30 minutes. Let bake for 5 minutes (25 min mark) and then spray with water. After another 7 minutes (at 18 min mark) spray again with water.

Step 10

Bake for a total of 30 minutes or until baguettes are brown and crusty. Remove from oven and let cool. When the bottom is tapped, they should sound hallow.

Step 11

Enjoy!