Mix flour and yeast together in a stand-up mixer with dough hook. Add warm water, up to 110° F, slowly until dough forms. The dough should form around the hook and come away from the sides. If it is too dry, add more water, if it is too wet, add more flour.

Add salt until mixed in.

On a clean floured surface, knead the dough by hand four at least 5 minutes but not more than 10.

Place dough in a greased bowl and place in a warm place for at about 30 minutes or until doubled in size.

Once the dough has risen, punch it down and pour onto a floured surface.

Preheat oven to 450° F and place a pan of water in the oven about an inch deep.

Cut dough in half.

Fold each piece of dough. To fold, start by folding 1/3 of the dough over and press down. Fold the other half over and press. Fold again on each side then roll out to finish.

Place the dough rolls on a baguette pan or a baking pan and place in the oven for 5 minutes. Remove water from the oven and continue baking another 15 minutes or until bread is a deep golden brown.

Let cool before serving