Begin with the active dry yeast in your mixer bowl; pour in the warm water and allow to stand a few minutes, until slightly bubbly.
Add salt and 2 cups of flour. Mix together, using a dough hook or paddle attachment on a Stir/Low setting. Gradually add the remaining flour.
Let the mixer run another 5 minutes or so, until the dough reaches a smooth, elastic consistency.
Place in lightly oiled bowl, turning once to coat. Cover with a damp cloth and set aside until the dough has risen to double its original size. (Mine took about 1 1/2 hours.)
Punch dough down and divide into two equal portions. Remove to a floured surface, cover again, and allow to rest 10 minutes.
On the floured surface, roll each ball out into a rectangle shape. Then, from a long side, roll into a baguette shape, sealing the edges with a small amount of water on your fingertips and tapering the ends.
Sprinkle a baking sheet with corn meal and place the baguettes seam side down.
Again, cover with the damp cloth and set aside for about 45 minutes. Preheat oven to 375 degrees F.
Remove cloth and bake 20 minutes. Brush lightly with olive oil and bake an additional 15 minutes, or until done. If needed, cover with foil during the last 10 minutes or so to prevent over-browning.