Place the warm water in a small bowl and sprinkle the yeast on top. Set aside and allow the yeast to dissolve and become foamy.

In a large bowl add flour and salt. Stir in the dissolved yeast mixture.

Add the cool water, a little at a time, while stirring, until you have a shaggy dough. Cover the bowl with plastic wrap or a cloth and allow it to sit in a warm corner of your kitchen for 30 minutes.

Transfer the dough to a floured surface and gently press into a large ball. Add a small amount of vegetable oil to the bowl and place the dough back inside. Cover and allow to rise in a warm place again until doubled in size (1 to 2 hours).

Divide the dough into 2 loaves and shape each one into a loaf.

Place the loaves on a parchment-lined baking sheet, cover with oiled plastic wrap, and allow to rise one more time until doubled in size (about 30 to 45 minutes).

Preheat your oven to 450 degrees F, and place a deep baking pan with about 2” of water on the bottom rack and allow it to stay in there while the oven comes to temperature. (This will give your bread a crunchy exterior)

Uncover the baguettes, and using a paring knife, cut about 3 inches down from the top (in the center of the dough) then slightly separate the 'ears'. Gently tuck about 3-4 inches of the base of the dough behind the loaf so it’s thick on the bottom. Brush with melted butter.

Bake 35-45 minutes or until golden brown, removing the water after 10 minutes.

Once cooled, use a food marker to draw the face.