In a large bowl, mix the flour and yeast together. Add salt and mix well. Pour in the cooled tap water and stir using a wooden spoon or spatula. Avoid using a whisk as the dough is too sticky. Once combined, cover the bowl with a tea towel and let it rest for 45 minutes.

After 45 minutes, gently fold the dough by stretching and folding it over itself a few times. Cover and let it rest again for another 45 minutes. Repeat this folding process 4 times in total. This step helps develop flavor and texture.

Turn the dough onto a floured surface and divide it into 4 equal pieces. Pre-shape each piece into a rough oval shape. Cover with lightly oiled plastic wrap and let rest for 15 minutes.

Lightly flour a cotton pillowcase (or a baker’s couche). Shape each dough piece into a long baguette. Transfer them onto the floured cloth, spacing them apart. Cover with a tea towel and let them rise for 20 minutes.

Preheat your oven to 200°C (400°F, Gas Mark 6). Place a pan of boiling water in the bottom of the oven. This creates steam for a crispier crust.

Transfer the baguettes onto a lightly oiled baking tray using a piece of cardboard or a flipping board. Spray the baguettes with a little water. Score them with a sharp knife to help them rise evenly. Bake for 8 minutes, then rotate the tray for even cooking. Bake for another 7-8 minutes until golden brown.

Let the baguettes cool slightly before slicing. Enjoy warm with butter, cheese, or your favorite spreads!