Step 1: In a small bowl, dissolve the active dry yeast in the warm water. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
Step 2: In a large mixing bowl, combine the flour and salt. Pour in the foamy yeast mixture and stir with a wooden spoon or spatula until a shaggy dough forms and all the flour is hydrated.
Step 3: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. It should be slightly tacky but not sticky.
Step 4: Lightly oil a clean bowl. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
Step 5: Gently punch down the dough to release the air. Divide the dough into 4 equal pieces. On a lightly floured surface, shape each piece into a small baguette (approximately 8-10 inches long) by flattening the dough into a rectangle, folding the long sides towards the center, and then rolling it tightly into a log.
Step 6: Transfer the shaped baguettes to a baking sheet lined with parchment paper or a perforated baguette pan. Cover them loosely with plastic wrap or a towel and let them proof for another 30-45 minutes, or until visibly puffy.
Step 7: Preheat your oven to 450°F (230°C). Place an empty oven-safe pan on the bottom rack of your oven while it preheats. Once preheated, using a sharp knife or a lame, make 3-4 diagonal slashes on the top of each baguette.
Step 8: Carefully place the baking sheet with the baguettes into the hot oven. Pour about 1/2 cup of hot water into the empty pan on the bottom rack to create steam (be cautious of steam).
Step 9: Bake for 20-25 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom. Remove from the oven and transfer to a wire rack to cool completely before slicing and serving.