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Add salt and brown sugar to the flour and mix
Add yeast to warm water, stir, then add granulated sugar and mix, let sit for 3 minutes
Slowly stir the yeast water into the flour mixture using the handle of a wooden spoon
Stir until a rough ball forms (dough will be wet and sticky)
Cover with a dish towel and let sit at room temperature for 90 minutes
Preheat oven to 475°F
Heavily flour your counter or wooden board
Gently scoop the risen dough onto the floured surface
Flour the top generously to prevent sticking
Fold dough over 4 or 5 times until it forms a smooth ball
Gently cut dough in half
Roll and stretch each half into a baguette shape
Twist each baguette 2 or 3 times
Place on a baguette tin or metal baking sheet with parchment paper
Bake at 475°F for 12 minutes
Lower oven to 450°F and bake for another 10 minutes until very golden brown
Remove from oven and cool before cutting