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Stir the yeast, lukewarm water, and a tiny bit of sugar, and let it sit for 15 minutes.
Add the salt and half the flour, then the rest of the flour.
Don't work the dough too much.
Cover and let it rest for 90 minutes.
Pour the dough out onto a floured surface, being very gentle to not break the bubbles.
Flour the top, cut the dough in half.
Place the dough pieces on a parchment-lined baking tray, twisting them.
Bake at 240°C (460°F) for about 25 minutes.
Cool the baguettes completely before cutting, but can be enjoyed hot or semi-hot.