In a large bowl or the bowl of a stand mixer, whisk yeast into 1 cup warm water and let sit 5 minutes. Add 3 cups flour and salt and mix, using paddle attachment, until just combined. Switch to dough hook (or remove dough from bowl and knead by hand) and knead on medium speed for about 5 minutes (10 minutes if kneading by hand), until dough is smooth and elastic. Shape dough into ball and place in a lightly greased bowl, cover with plastic wrap and let rise until doubled, about 1 hour.

Punch down risen dough and divide in two pieces. Roll each piece into a foot-long rope and place side by side, about 3-4 inches apart, on a pizza stone or baking sheet lined with lightly floured parchment paper. Cover with lightly greased plastic wrap and preheat oven to 400 degrees F.

Once oven is preheated and dough has risen slightly (about 20-30 minutes), remove plastic wrap and slash each baguette a couple times using a very sharp knife. Place baguettes in oven, reduce heat to 375 degrees F and bake until golden brown, about 20-25 minutes. The bread should read about 210 degrees F with a thermometer when done. Remove from oven, spritz with water and allow to cool on cooling rack.