Place the warm water into a small dish and pour the yeast over the top, stir gently and allow to sit until foamy, about 5 minutes.
In the bowl of a stand mixer combine the flour and kosher salt, stir. Attach the the dough hook.
Pour in the yeast. Add about 3/4 of the cool water and turn the mixer on low. Allow the dough to come together. You are looking for a shaggy dough. Add a bit more water if it is too dry, or a bit of flour if it is too wet. Allow the the dough to knead on low for 3 minutes.
Cover the dough and allow to rise in a warm place until doubled in size. About 30-60 minutes.
Sprinkle a dusting of flour on a counter and press the dough out with your finger tips until about 3/4 inch thick. Tri-fold the dough. Turn the dough 90 degrees and repeat this step in the opposite direction (press the dough out with your finger tips until about 3/4 inch thick. Tri-fold the dough.) Place in and oiled bowl, cover and allow to rice in a warm place until doubled in size again. About 1-2 hours this time.
Divide the dough into 4 equal portions, and shape each one into a long loaf about 15-inches long.
Place the baguettes on to a floured wax paper lined baking sheet, cover and allow to rise until doubles again, 45-60 minutes.
Preheat the oven to 450 degrees F. Place a pan of water on the lower shelf of the oven.
Uncover the baguettes and carefully transfer to a baking sheet. Gently slice 4 long slashes on each baguette. Sprinkle with flour.
Place in the oven and bake until crusty and brown, 30 to 40 minutes. The baguettes should give a hollow sound when tapped.
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