In a small bowl, combine the warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine the flour and salt. Make a well in the centre and pour in the activated yeast mixture. Mix everything together until a dough forms.

Transfer the dough to a floured surface and knead it for about 8-10 minutes, or until it becomes smooth and elastic.

Place the kneaded dough in a lightly greased bowl. Cover it with a clean kitchen towel and let it proof in a warm, draft-free area for about 1 hour or until it has doubled in size.

Once the dough has risen, gently punch it down to release any air bubbles. 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.

Place the shaped baguettes onto a baking sheet lined with parchment paper. Cover them with a kitchen towel and let them proof for another 15-20 minutes.

While the baguettes are proofing, preheat your oven to 220°C (430°F).

Before baking, use a sharp knife or a razor blade to make diagonal slashes along the tops of the baguettes. This not only adds a decorative touch but also allows the bread to expand while baking. Bake the baguettes in the preheated oven for about 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Once the baguettes are baked, transfer them to a wire rack and let them cool completely before slicing.