1Heat 80 milliliters of water in the microwave to lukewarm.
2In a bowl, mix the yeast and the lukewarm water.
3Mix and let stand for 10 minutes.
4In a bowl, sift the flour and add the salt.
5Heat the remaining water, 300 milliliters, for 30 seconds only.
6Dig a crater in the center of the flour and gradually pour in water and yeast.
7Mix the dough with a wooden spatula. This is a very sticky dough.
8Once you get a more or less smooth dough, place it in a bowl and cover it with a clean cloth. Let rise for 1 1/2 hours at room temperature.
9The dough will double in volume.
10Flour a work surface generously.
11Punch the dough to remove excess gas and divide it in 2 pieces. Handle the dough as little as possible.
12Place the pieces of dough on the floured work surface, and gently shape the baguettes.
13Place the baguettes on a baking sheet lined with parchment paper.
14Cover with a towel and let them rise for another 10 minutes.
15Preheat oven to 460 F.
16Fill a small pan with water and place it at the bottom of the oven.
17Brush each baguette with a water.
18Score the top of the baguettes with a knife.
19Bake for 30 minutes.