Place the yeast, warm water in a large bowl and let stand until foamy, about 5 minutes.

In a separate bowl, whisk together the salt and the flour. Use a wooden spoon to stir the flour mixture into the yeast mixture; stir in the remaining flour mixture (dough will be stiff).

Transfer dough to a lightly floured work surface, Knead with floured hands until dough is smooth and elastic, about 10 minutes. Add a little flour, 1 tablespoon at a time as necessary, to prevent dough from sticking.Place in an oiled bowl, turning once to coat. Cover with plastic wrap and leave to rise until doubled in bulk, about 1 hours.

Gently punch dough down to deflate it and shape into two oblong baguettes. Dust tops lightly with flour and place on a lightly greased baking sheet; let rise uncovered for 30 minutes.Use a serrated knife to cut 4 small diagonal slits across the tops of the baguettes, and lightly sprinkle with cool water.

Bake for 20 to 25 minutes in the preheated oven, or until golden brown.Transfer to a rack to cool.