Mix the flour, yeast, and lukewarm water until a shaggy dough forms. Let the mixture rest for 10 to 20 minutes so the flour can absorb the water before kneading.

Add the salt and knead by hand for 8 to 10 minutes, or use a dough hook for 5 to 7 minutes. The finished dough should feel soft, elastic, and slightly tacky rather than dry.

Cover the dough and let it rise at room temperature for 1 to 2 hours, until doubled or noticeably puffy. A comfortably warm kitchen will shorten the rise, while a cool room may require more time.

Turn the dough onto a lightly floured surface and divide it into two equal pieces, or three pieces for smaller baguettes. Shape each portion into a loose cylinder, cover, and let rest for 10 to 15 minutes.

Flatten each piece gently, fold it lengthwise, and seal the seam firmly. Roll each loaf into a long, even baguette, keeping the ends slightly tapered if desired.

Place the shaped loaves seam-side down on parchment or a floured couche. Cover and let them rise for 30 to 45 minutes while the oven heats.

Heat the oven to 230°C/450°F with a baking stone or heavy baking sheet inside, if available. Just before baking, slash each loaf three or four times with a very sharp knife or baker’s lame.

Transfer the loaves to the hot baking surface and create steam by placing a pan of boiling water in the oven or spraying water into a preheated steam pan. Bake for 20 to 25 minutes, until deeply golden and crisp.

Move the baguettes to a wire rack and cool for at least 20 minutes before slicing. This cooling period allows the crumb to finish setting while the crust remains crisp.