Combine bread flour, salt, and yeast in a bowl, ensuring the yeast does not directly touch the salt. Mix lightly with a spatula.

Add soy milk and water to the bowl and mix with a spatula until a dough forms.

Transfer the dough to a work surface and knead until smooth. Stop kneading at 80% elasticity, where the dough forms a thin, semi-transparent layer.

Place the dough back in the bowl, cover with plastic wrap, and let it rise for 1 hour until it doubles in size.

Divide the dough into two portions, shape into balls, and cover with a damp cloth or plastic wrap for 15 minutes to rest.

Flatten each dough ball with your palm, fold into thirds, and roll into a 30cm-long baguette shape. Avoid using a rolling pin to preserve the dough's airiness.

Place the baguettes on a baking tray, cover with a damp cloth or plastic wrap, and let them rise for 40 minutes.

Score the baguettes with a knife, making 7cm-long cuts about 1cm deep, spaced 1cm apart. Repeat each cut for depth.

Spray water on the scored areas and the oven walls before baking.