Combine flour, water, yeast, and salt; mix until a shaggy dough forms.

Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.

Place in an oiled bowl, turn to coat, cover, and let rise for 1-1.3 hours, or until doubled.

Gently deflate, divide into 3 equal portions, and shape into rectangles.

Pre-shape by folding one-third towards the center, repeating with the other side, folding in half, and pinching to seal.

Rest, covered, for 15 minutes.

Shape each piece into a 14-16 inch baguette with tapered ends.

Place on a parchment-lined baking sheet, cover loosely, and let rise for 30-45 minutes until puffed.

Preheat oven to 450°F (232°C) with a baking stone inside (if using).

Score top of baguettes with 3-5 diagonal slashes at a 45° angle.

Spray inside of oven, place baking sheet inside and bake for 20-25 minutes until golden brown, reduce oven temperature to 400°F (200°C) after 10 minutes if browning too quickly.