Mix the room-temperature water with the dry yeast.
In another bowl, combine the flour with the salt, pour in the water and yeast mixture along with the melted butter, mix again, then knead for 5-7 minutes.
Transfer the dough to another bowl greased with oil, cover with plastic wrap, and let it rise for 40 minutes in a warm place.
After 40 minutes, gather the dough from the edges toward the center, cover it again with plastic wrap, and let it rise for another 40 minutes.
Repeat the procedure for the 3rd time and let it rise for another 15 minutes.
Take out the dough on the work surface, divide it into 2 approximately equal pieces, roll out each piece of dough into a rectangular shape, twist the long side (after each twist, flatten the edges slightly).
Transfer the dough to a baking tray lined with parchment paper sprinkled with flour, form some paper barriers, cover with a damp towel and let it rise for 40-45 minutes.
Sprinkle the baguettes with flour.
Make some diagonal cuts with a well-sharpened knife and put them in the oven at 250 °C for 20 minutes, using a humid setting with ventilation.
Then we bake them for another 20 minutes without ventilation.
Take out, let it cool for 20 minutes, and enjoy the warm baguettes.
Enjoy!
