Classic French Baguette

3 1/2 cups all-purpose flour
1 1/2 cups warm water (110°F)
2 teaspoons salt
1 teaspoon active dry yeast

In a large bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy.

Add the flour and salt to the yeast mixture and stir until a dough begins to form.

Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.