Mix dough overnight:

Combine all components the evening prior: first whisk the dry items together, then incorporate the water. Stir until a dough forms. Encase with plastic wrap and allow to rest on the counter for 12-20 hours.

Flour hands and sheet:

The next day, the dough should appear moist, tacky, and aerated. Heavily dust your hands and a baking sheet with flour.

Shape baguettes and proof:

Grab the dough (if it adheres, apply additional flour to your hands) and shape into baguette forms. Expect at least 2-3 loaves. Set on the floured baking sheet and dust generously with more flour. Slash the top with a sharp blade and drape with a towel. Let proof in a warm spot for 1-2 hours.

Bake with steam:

Heat the oven to 450°F (230°C). Position a deep roasting pan containing 2 cups of hot boiled water on the bottom rack. Arrange the bread on the center rack. Extract the water after 10 minutes. Bake for an additional 30 minutes until golden and crunchy brown.