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Start by bringing your water to about 90°F or 32°C. Add in your active dry yeast, lightly whisking it together until it's incorporated. Let it sit on the counter for about 10 minutes for the yeast to bloom.
Add your bread flour and salt into a medium-sized bowl, lightly tossing together. Once your yeasty water is ready, slowly pour it into your flour bowl and start folding and kneading the dough together. Let it rest for 30 minutes.
After 30 minutes, stretch and fold your dough, turning your bowl slightly with each stretch and fold. Cover and let rest another 30 minutes. Repeat the stretch and fold again, then cover and let rest for another 30 minutes.
Lightly dust a work surface with flour and dump out your dough onto it. Divide your dough into four even pieces. Flatten each piece into a rectangle, fold the top third over the middle third, and the bottom third up over the middle third. Pinch along the seam and shape as desired. Cover with a damp towel and let rest for 60 minutes.
Preheat your oven to 445°F or 230°C, placing a sheet tray on the bottom rack.
Score the top of each baguette with a sharp knife. Pour about a quart of hot water onto the preheated sheet tray and add your dough to the oven to bake for 20 to 25 minutes until golden.
Remove from the oven and let it rest for at least an hour before cutting.