Classic French Baguettes With Golden Crust

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In a large mixing bowl, combine the flour and salt.
Dissolve the yeast in the lukewarm water and let it sit for 5 minutes until foamy.
Make a well in the center of the flour mixture and pour in the yeast mixture.
Mix everything together until you form a cohesive dough.
Cover the bowl with a damp cloth or plastic wrap and let the dough rise for 1 hour and 30 minutes in a warm, draft-free place.
After the first rise, turn the dough out onto a lightly floured surface.
Divide the dough into 2-3 equal portions depending on how large you want your baguettes.
Shape each portion into a baguette by flattening it slightly then folding it lengthwise and pinching the seams closed.
Roll each baguette gently to desired length, tapering the ends slightly.
Place the shaped baguettes on a floured baking sheet or in a baguette pan if available.
Using a sharp knife or bread lame, make diagonal slashes across the top of each baguette.
Mix the egg and milk together and brush this glaze over the baguettes for a golden finish.
Let the baguettes rest for 30 minutes while preheating your oven to 240°C (465°F).
Bake for 20-25 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Cool on a wire rack before slicing and serving.