In a cup, dissolve the yeast in about 125 ml of warm water. Let it rest for a few minutes until bubbles start to form.
In a large bowl, mix the flour and the salt. Form a hole in the middle and begin incorporating the oil and the dissolved yeast using a spoon. Then, gradually incorporate more warm water until a cohesive ball is formed. Using your hand, knead the dough for 5-10 minutes inside the bowl. When ready, the dough should be slightly sticky.
Cover the bowl with a damp cloth and let the dough rise for 1h.
Press the dough down and transfer it on a floured surface. You can spread a bit of oil on your hand to make the transition easier. Sprinkle some flour over the dough and knead if for a few more minutes to obtain a cohesive ball again.
Cut the dough in 3 equal parts. Cover each part with a bit of flour and let them rest for 5 minutes.
Starting with the first part, sprinkle a bit of flour over it and gently flatten it with your hands. Add more flour as needed and flip it over from time to time until a large rectangle is obtained.
Starting on the long end, roll the dough up tightly and close it every turn by pressing the dough down with your fingers. At the end, make sure that every edge is tightly sealed.
Dust your hands with some flour and roll the dough over your counter to form a long baguette. Transfer it on a baking sheet covered with parchment paper.
Repeat steps 6-9 to form the other 2 baguettes.
Let the baguettes rise for another 20 minutes.
In the meanwhile, preheat the oven at 500°F and place a small metallic baking pan on the lower rack of your oven.
Once the baguettes have risen, score them with a sharp knife. Then, brush them with cold water so that a nice crust will form as they bake.
Fill the baking pan in the oven with about 1 cup of cold water and place the baguettes on the higher rack. Bake for 15-20 minutes.
Remove the baguettes from the oven and let them cool down completely before cutting.