In a large bowl, combine bread flour, instant yeast, and salt. Add lukewarm water, mixing with a wooden spoon or by hand until a shaggy dough forms.

Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook.

Return the dough to the bowl, cover with a kitchen towel, and let it rise in a warm place for 1.5 hours, or until doubled in size.

Punch down the dough and divide into 3 equal pieces. Shape each piece into a rough rectangle, then roll it up into a log about 14 inches long. Pinch the seams to seal.

Place shaped dough onto a parchment-lined baking sheet. If using a baguette pan, place dough in the grooves. Cover with a kitchen towel and let rise for another 45-60 minutes.

Preheat your oven to 230°C (450°F) about 30 minutes before baking. Place a pan of hot water at the bottom of the oven for steam, or prepare a spray bottle with water.

Right before baking, slash the tops of each loaf 3-4 times at a sharp angle with a bread lame or sharp knife.

Bake baguettes for 20-25 minutes, spraying water into the oven in the first 5 minutes to create steam, until golden and crisp.

Cool the baguettes on a wire rack for at least 20 minutes before slicing.

For extra flavor and crust, let the shaped loaves rise in the fridge overnight, then bake straight from cold.

Baguettes are best enjoyed the day they're baked, but leftovers are great for crostini or breadcrumbs.