In a small bowl or glass measuring cup, measure our warm water (about 1/4 cup). Sprinkle yeast on top and set aside until yeast is dissolved.
In a medium sized bowl, measure out flour, add salt and stir.
Make a well in the center of the flour and stir in dissolved yeast.
Just a little at a time, add water until a shaggy dough has formed. The dough shouldn't be sticky, just shaggy so you most likely wont need all of the water.
Cover bowl with plastic wrap and let rest for 30 minutes.
On a clean, lightly floured surface, transfer dough and then press into a rectangle and fold into thirds. Flip, and then fold into thirds again.
In a large oiled bowl, add dough and then cover again with plastic wrap. Let rise for 1 - 2 hours until the dough has doubled.
Lay our a clean cotton towel and flour. Divide the dough into 2, 3, or 4 equal portions (If 2, the dough will be very long, about 18 + inches. You can get around 4 10-12 inch baguettes). Shape doughs into long loaves with pointed ends and place on towel. Cover with oiled plastic wrap and let rise again until almost doubled - another 30-45 minutes.
Fill a shallow baking dish with water and pre-heat oven to 450 degrees. Grease large baking sheets.
Once doubled, transfer loaves to greased sheets. Sprinkle with flour and then slash with a bread lame slashing tool.
Add to oven and spray with water. Set timer for 30 minutes. Let bake for 5 minutes (at 25 min mark) and spray again. Let bake for another 7 minutes (at 18 min mark) and spray doughs again with water.
Bake for a total of 30 minutes or until baguettes are brown and crusty. Remove from oven and let cool. When the bottom is tapped, they should sound hallow.