In a large bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and remaining warm water. With a wooden spoon or your hand, mix until a rough dough forms.

Lightly sprinkle work surface with flour and turn out the dough onto the work surface. Knead for about 10 minutes until the dough becomes smooth, elastic, and slightly sticky. If it’s too sticky, add flour, 1 Tablespoon at a time, kneading between each addition.

Oil a large bowl. Shape dough into a ball and place in the bowl. Cover the bowl with a damp cloth or plastic wrap and allow to rise in a warm place for 1-2 hours, or until doubled in size.

After the first rise, gently deflate the dough by punching or pressing it. Lightly sprinkle work surface with flour and turn out the dough onto the work surface. Divide the dough into two equal pieces.

Working with one piece at a time, shape the dough into a rectangle. Fold the long edges into the center, then roll the dough into a log, pinching the seams closed. Roll it back and forth to elongate the dough to about 12-14 inches long.

Place the shaped dough pieces, seam side down, onto a baking tray. Cover the dough loosely with a cloth and allow to rise for 45-60 minutes.

Add a shallow pan on the bottom rack of the oven and preheat oven to 480°F.

Using a sharp knife, bread lame, or razor blade, make 3-4 diagonal slashes on the top of each baguette. This helps control the expansion of the bread as it bakes.

Place the baguettes into the oven and bake for 10 minutes. Remove the water bath pan from the oven and continue to bake the baguettes for 10-15 minutes, until the crust is golden brown and the baguettes sound hollow when tapped on the bottom and they have reached an internal temperature of 190F.

Transfer the baked baguettes to a wire rack and cool completely before slicing.