Pour water and yeast into large bowl.
Add 1 cup of flour and mix. It should look like a pancake batter.
Add salt and continue to mix in.
Continue to add another 1 cup of flour until a dough forms.
Start kneading on a floured surface.
If necessary, add more flour a little bit at a time until the dough is formed BUT still a tiny bit sticky (a happy dough is a tacky dough!).
Shape dough into a ball, smoothing out the top and pinching together at the bottom.
Rub a little bit of oil on the dough and cover it with saran wrap or a clean dish towel.
Let rise (1st proof) for 1 - 2 hours on the counter, or overnight in the fridge (I've done up to 18 hours).
If proofed in the fridge, remove dough and let sit about 30 mins to warm up.
Stretch dough into a rectangle and place on a floured surface. Fold and pinch dough (like you are "rolling up the rim") into a baguette shape. Fold up and pinch the ends.
Prepare a large sheet pan* with parchment paper. Lightly oil the sheet, or sprinkle with a little bit of cornmeal if you have it.
Transfer, seam side down, onto the pan. Sprinkle generously with flour, cover with a dishtowel. Let rise (2nd proof) for about 30 - 60 minutes**.
Preheat oven to 400 degrees F. Can add a little bowl of water to the oven to create some steam.
Score the bread diagonally with a sharp knife and bake until a deep golden brown, approximately 40 minutes**.