In a large mixing bowl, combine 1¾ cups of warm water with 2 teaspoons of active dry yeast. Let this mixture sit for about 5 minutes until foamy.

Stir in 4 cups of all-purpose flour and 1½ teaspoons of salt. Mix until a soft dough forms.

Turn the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a damp cloth and let it rise in a warm place for about 1 hour until doubled in size.

Once risen, punch down the dough, divide into 2 or 3 portions, flatten each, and roll into a baguette shape.

Transfer shaped baguettes to a floured baking sheet, cover loosely, and let rise for another 30 minutes.

Preheat your oven to 450°F (232°C) and place a shallow pan of water in the oven.

Score the tops of the baguettes with diagonal slashes, then bake for about 25 minutes until golden brown.

Remove from the oven and let cool on a wire rack for at least 30 minutes before slicing.