Classic French Baguette

Mix water and yeast. Let foam.

Stir in flour and salt to form a sticky dough.

Cover and let rise until doubled.

Gently fold dough and rest again.

Divide into long baguette shapes.

Place on a baking sheet and rest.

Score tops with a sharp blade.

Bake at 475°F with steam for crust.

Cool completely on a rack.