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Add the salt and brown sugar to the flour and mix in
Add the yeast to the warm water, stir, and then add in the granulated sugar and mix, let sit for 3 minutes
Slowly stir in the yeast water with the flour mixture, stirring with the handle end of a wooden spoon
Stir until a rough ball forms, it will be wet and sticky
Let sit at room temperature, covered with a dish towel, for 90 minutes
Preheat oven to 475°F
Heavily flour your counter or wooden board
Scoop the risen (should have roughly doubled) dough out gently
Flour the top with plenty of flour so that the dough doesn't stick
Fold dough over 4 or 5 times until it is a smooth ball
Gently cut it in half and roll and stretch each half out until they look like a baguette
Twist the baguettes two or three times and put them onto a baguette baking tin or a metal baking sheet covered in parchment paper
Bake for 12 minutes at 475°F and then lower oven to 450°F and bake another 10 minutes, or until very golden brown
Take baguettes out of oven and cool them down before cutting