In a small bowl, combine warm water and active dry yeast. Allow it to rest for approximately 5-10 minutes until it becomes frothy.
In a large mixing bowl, blend the flour and salt. Create a well in the centre and pour in the activated yeast mixture. Combine all ingredients until a dough forms.
Transfer the dough to a floured surface and knead it for around 8-10 minutes until it turns smooth and elastic.
Place the kneaded dough in a lightly greased bowl. Cover it with a clean kitchen towel and let it undergo proofing in a warm, draft-free spot for about 1 hour, or until it doubles in size.
After the dough has risen, gently deflate it by pressing it down to release any trapped air. Turn it out onto a floured surface and divide it into two equal portions.
Shape each portion into a baguette by flattening the dough into a rectangle and then rolling it up tightly from one end.
Position the shaped baguettes on a baking sheet lined with parchment paper. Cover them with a kitchen towel and allow them to proof for an additional 15-20 minutes.
During the baguettes’ proofing phase, preheat your oven to 220°C (430°F).
Prior to baking, use a sharp knife or razor blade to create diagonal slashes on the baguettes' tops. This serves both as a decorative touch and as a way to let the bread expand while baking.
Bake the baguettes in the preheated oven for about 20-25 minutes, until they attain a golden brown hue and sound hollow when tapped on the bottom.
Once the baguettes are done baking, transfer them to a wire rack and allow them to cool completely before slicing.