In a 4-liter (16-cup) bowl, mix the flour, yeast, and salt.
Pour in the water and mix until the ingredients are moist.
Pass your hand over the edges of the bowl and fold the dough towards the center 40 times.
The dough will be sticky.
Cover the bowl with plastic wrap and let the dough rise at room temperature (72 F/22 C), away from drafts for 2 hours, until it almost reaches the top of the bowl and has the texture of a sponge.

After 2 hours, either shape your baguettes to bake them, or store your dough in the refrigerator for up to 9 days.

Shaping:
Place the dough on a floured work surface and divide it into 4 equal parts.
Shape a 14″ (35 cm) long cylinder, handling the dough as little as possible.
Smooth it with your hands so that its surface is soft but not sticky.
Pinch the folds, if necessary.

Sprinkle cornmeal on the baking sheets before placing the dough cylinders on them.
Using a razor blade, make 1 cm deep cuts on your baguettes, then sprinkle with flour.
Cover with a towel and let rest for 40 minutes.

Preheat the oven to 450 F (230 C) and place a rack in the middle of the oven.
Place another rack under the middle rack and place a baking sheet filled with water on it.
The oven must be preheated for 30 minutes.

Place the baguettes in the oven and just before closing the oven door, spray the walls with cold water to give a “steam boost”.
Bake the baguettes for 25 minutes.
Remove from the oven and let cool on a cooling rack.