Place the warm water in a small bowl and sprinkle the yeast on top. Set aside and allow the yeast to dissolve and become foamy.

Place the bread flour into a large bowl and stir in the salt.

Make a well in the center of the flour mixture, and stir in the dissolved yeast.

Add the cool water, a little at a time, while stirring, just until a stiff, shaggy dough has formed.

Cover the bowl with plastic wrap and allow it to rest for 30 minutes.

Transfer the dough to a lightly floured work surface, gently press it into a rectangle, and fold the short sides into the center. Flatten, turn 90 degrees, and repeat.

Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place until doubled in bulk (about 1 to 2 hours).

Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends.

Place the loaves on a parchment-lined baking sheet, cover with oiled plastic wrap, and allow to rise until doubled in bulk (about 30 to 45 minutes).

Preheat the oven to 450 degrees F, and place a pan of water on the bottom rack.

Uncover the baguettes, sprinkle them lightly with flour, and make 4 elongated slashes down each one.

Bake the breads until crusty and brown (approximately 30 to 40 minutes). The baguettes should give a hollow sound when tapped.