In a large mixing bowl, combine the flour, yeast, and salt.

Gradually pour the lukewarm water into the dry ingredients, mixing with a wooden spoon or your hands.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes.

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size.

Once risen, gently punch down the dough to release the gases, divide it into four equal pieces, and shape each piece into a long, thin baguette.

Transfer the shaped baguettes to a floured proofing basket or bowl and let rise for another 30-45 minutes until puffy.

Preheat your oven to 475°F (245°C) about 20 minutes before baking.

Once risen, carefully transfer the baguettes to a baking sheet, score the tops with a sharp knife, and bake for 20-25 minutes until golden brown.