In a bowl, combine together 2 tablespoons of warm water with yeast. Cover and keep aside for 15 minutes.
Mix the yeast mixture with salt and plain flour. Use warm water to knead into a sticky loose dough.
Transfer this dough to a deep greased bowl. Cover using a damp muslin cloth. Keep the bowl in a warm place for 40-45 minutes.
Use plain flour to lightly dust your fingers. Loosen the dough by scraping the sides of the bowl. Pull and fold the dough 6-8 times before covering with the damp muslin cloth. Keep the bowl in the warm place for at least 2 hours.
Lightly dust your surface using plain flour. Pull and fold the dough 4-6 times but don’t knead it.
Use a sharp knife to equally divide the dough into 2 portions. Keep one dough portion aside.
Pat the dough to form a rectangle before rolling it to make a 12” (300 mm) cylindrical roll. Pinch the sides and edges all over to seal tightly.
Repeat step number 7 and 8 with the remaining dough.
Place both the rolls on a dusted baking tray. Cover them with the damp muslin cloth. Let them rest for an hour.
Remove the cloth. Use a sharp knife to make 2-3 light incisions. Fill an aluminium bowl with water and keep it in the lower shelf of the oven.
Bake the baguettes for 25-30 minutes on 250°C. Brush a little water on both the rolls after every interval of 10 minutes.
Remove once the baguettes become crisp and golden brown in colour. Cool completely before serving or storing them.