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Bloom the yeast in lukewarm water (90-110°F / warm to the touch) for a few minutes.
Add the flour and mix roughly.
Add the salt after mixing (salt directly on yeast can weaken it).
Mix until the flour is incorporated, just a shaggy dough, it will be very sticky because it's high-hydration.
Cover and let rest 1-2 hours until nicely puffed.
Generously flour your hands, dough, and surface. GENTLY help the dough out without deflating it.
Divide into two pieces (flour your knife or bread cutter it helps not sticking). Lightly shape each into a rectangle, fold the sides in, pinch to seal, and gently roll into baguettes without pressing down.
Preheat the oven to 480°F (250°C) and place a small dish of water inside for steam, that's what creates the nice crust.
Let the baguettes proof 20 minutes, flour, score, and bake about 25 minutes, or until golden brown.
Enjoy warm with salted butter and honey.