In a large mixing bowl, combine warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.

Add the flour and salt to the yeast mixture. Stir with a wooden spoon until a rough dough forms.

Turn the dough onto a floured surface and knead for about 10 minutes until it is smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot until it doubles in size, approximately 1 to 2 hours.

Gently punch down the dough to remove air. Divide it into two equal pieces and shape each piece into long, thin loaves, about 14 inches in length.

Place the shaped baguettes on a baking sheet lined with parchment paper. Cover them loosely and let them rise again for 30 to 60 minutes.

Preheat your oven to 475°F (245°C) and place a shallow pan filled with water on the bottom rack.

Before baking, use a sharp knife to make several diagonal slashes across the top of each baguette. Bake for 20-25 minutes, or until golden brown and crusty.