500 g bread flour
325 g water, lukewarm
10 g salt
2 g instant yeast
Mix flour, water, and yeast until combined
Rest 20 minutes
Add salt
Knead until smooth and elastic
Cover and let rise until doubled, about 1 to 2 hours
Gently deflate the dough
Divide into 2 or 3 pieces
Shape each piece into a baguette
Place on a floured cloth or baking sheet
Cover and proof until puffy, about 45 to 60 minutes
Preheat oven to 475°F
Place a pan of hot water in the oven for steam
Score the tops with a sharp blade
Bake 20 to 25 minutes until deep golden brown
Cool on a rack before slicing