Lightly oil a 2.25 litre square plastic container with olive oil.
Mix flour, salt, and yeast in a mixer, keeping salt away from yeast.
Slowly add water while mixing on slow speed until combined.
Mix on medium speed for 7 minutes until the dough is glossy and elastic.
Place dough in the oiled tub, cover, and prove for 1 hour until doubled.
Dust a linen couche and work surface with flour.
Tip dough onto surface gently to preserve air pockets.
Divide dough into 4 pieces and shape each into 30cm sausages.
Place baguettes in pleats of the couche, cover, and prove for 1 hour.
Preheat oven to 240°C and place a roasting tray in the bottom.
Slash each baguette diagonally 4 times and transfer to a baking tray.
Pour hot water into the roasting tray to create steam.
Bake for 25 minutes until golden-brown and cool on a rack.