Put the yeast in a bowl, add the water and stir until its lump free.
Add the salt and the olive oil, and stir.
Add fluffed flour and work the dough in a bread mixer, kitchen aide or by hand for 10 minutes.
Cover the bowl with a wet/moist towel, and place it in the oven without heat for 1 hour.
Take out the dough from the oven. Divide the dough in 2, and roll them in to a baguette form.
Put them on a oven tray, and cover with a wet/moist towel, and place the back in the oven for 30 minutes.
Take out the baguettes from the oven, and start the oven on warm heat 220 degrees Celsius.
When the oven is ready make small incisions along the baguette, the incisions should slightly overlapping each other.
Brush/spray the baguettes with water.
Put them in the middle part of the oven for 15 minutes.
Take out the baguettes and let the cool down in room temperature.