Instructions

1. In a large mixing bowl, combine the all-purpose flour and salt, mixing well to ensure even distribution.
2. In a separate bowl, dissolve the active dry yeast in the warm water. Allow it to sit for about 5 minutes until it becomes frothy.
3. Pour the yeast mixture into the flour mixture. Stir with a wooden spoon until a shaggy dough forms.
4. Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
5. Form the dough into a ball and place it in a greased bowl, covering it with a damp cloth. Let it rise in a warm place for about 1 hour, or until it has doubled in size.
6. Once risen, punch down the dough gently to release the air. Shape it into a long, thin loaf, about 24 inches long.
7. Place the shaped loaf on a greased baking sheet or a parchment-lined baking stone. Cover loosely with plastic wrap and let rise for another 30 minutes.
8. Preheat the oven to 450°F (230°C). Place a shallow pan filled with water at the bottom of the oven to create steam for a crisp crust.
9. Using a sharp knife or a baker’s lame, make several diagonal slashes across the top of the loaf. This allows for expansion during baking.
10. Bake the baguette in the preheated oven for about 25 minutes, or until the crust is golden brown and sounds hollow when tapped.
11. Remove the baguette from the oven and let it cool on a wire rack before slicing and serving.