In a large mixing bowl, combine the bread flour and salt. In a separate small bowl, dissolve the active dry yeast in lukewarm water.
Pour the yeast mixture into the flour and stir until a sticky dough forms. Cover the bowl with plastic wrap and let it rise at room temperature for 1-2 hours, or until doubled in size.
Preheat the oven to 475°F (245°C). Place a baking stone or an inverted baking sheet in the oven.
Generously flour a work surface. Turn the risen dough out onto the floured surface and divide it into two equal portions.
With floured hands, shape each portion into a long, narrow rectangle.
Fold the long sides of each rectangle towards the center, sealing the seam with your fingers. Roll the dough, starting from one end, to form a log shape.
Place the shaped baguettes on a well-floured couche or kitchen towel, creating folds between each baguette to prevent sticking.
Cover the baguettes with the couche or towel and let them rise for an additional 1-2 hours, or until they increase in size.
Carefully transfer the risen baguettes onto the preheated baking stone or sheet.
Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and the baguettes sound hollow when tapped.
Allow the Homemade French Baguettes to cool on a wire rack before slicing and savoring.
