Using an electric mixer with the flat beater, mix 4 cups of the flour with the yeast and hot water. 1 minute 45 seconds in the microwave works well. Mix for 10 minutes, the batter will be smooth and pull away from the sides of the bowl. Sprinkle in the salt and beat for another 30 seconds or so.
Kneading
Switch to the dough hook on the mixer. Add the remaining 2 cups of flour a little at a time. Then knead it in the mixer another 10 minutes. The dough will be soft, but a few sprinkles of flour will let you shape it into a ball.
First Rising
Place the dough in an oiled bowl, cover with plastic wrap, and let it rise for 2 hours.
Second Rising
Turn back the plastic wrap, turn the dough onto a work surface and knead briefly for about three minutes. Or you can just turn and knead it in the bowl. Recover with wax paper and let it rise for 1 1/2 hours.
Shaping and Proofing
Turn the dough onto a floured board and punch it down, divide into two pieces. Grease either a dual bagette pan or a cookie sheet and sprinkle some corn meal on the pan. Shape the loaves, turning under to stretch the top surface and let it proof for 1 hour.
Bake in a preheated oven at 450° for 25-30 minutes.