500 g bread flour
350 ml lukewarm water
10 g salt
2 g instant yeast
Mix flour, water, yeast, and salt until combined
Cover and rest 20 minutes
Knead until smooth and elastic
Place in a lightly oiled bowl
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 long baguette
Place on a floured cloth or baking sheet
Cover and proof until puffy, about 30 to 45 minutes
Preheat oven to 475°F or 245°C
Place a tray of hot water in the oven for steam
Score the tops with a sharp knife or lame
Bake 20 to 25 minutes until golden brown
Cool on a wire rack before slicing