Steps
In a mixing bowl, combine the warm water and active dry yeast. Let it sit for 5 minutes until frothy.
Add the flour and salt to the yeast mixture and mix until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 450°F (230°C) and place a baking stone or a baking sheet inside to heat.
Shape the risen dough into a loaf or baguette form and place it on a piece of parchment paper.
Using a sharp knife, make a few slashes on top of the dough to allow steam to escape.
Carefully transfer the parchment paper with the dough onto the heated baking stone/sheet.
Bake for about 20-25 minutes until the crust is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let it cool on a wire rack before slicing.