No Knead Baguette

First Day

1. In a large bowl, mix together flour, yeast, and salt. Add the warm water and stir with a wooden spoon until a sticky dough forms.
2. Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours.

The Next Day

1. Generously flour your work surface. Start by deflating any air in the dough by folding its edges into the center a few times. Once that’s done, transfer it to your work surface.
2. Divide your dough into two equal pieces, and then engage in a gentle process of folding and pinching to form each piece into a chunky rectangle. Let it rest, seam side down, covered with cling film and a tea towel, allowing it to proof at room temperature for 60 minutes.
3. Lay a kitchen towel on a baking tray and sprinkle it with flour - keep it nearby for later. Turn your dough so the seam is facing up and fold the top and bottom into the center. Now, roll it gently under your hands until it looks like a baguette and is about 14 inches (35 cm) long.
4. Place it on the prepared towel, seam side up, and let it rest, covered, for another 45 minutes to an hour. It’s ready when you can poke it and your finger leaves a dent. If it springs back, give it another 15 minutes.
5. 20 minutes before the proofing is done, place a pan of water on the bottom rack of your oven. Preheat the oven to 450°F (225°C).
6. Gently roll your puffed-up baguettes onto a large baking sheet lined with parchment paper and stretch them out a tiny bit more, so they're about 17 inches long. Grasp a lame or a sharp knife at a slight angle, and with a composed, deliberate motion, create a series of diagonal slashes across the top of your baguette, ensuring equal spacing for a uniformed expansion as it bakes.
7. Transfer the baking sheet to the oven and bake for 20-25 minutes until they're a nice golden brown. Let them cool for at least 30 minutes before you dive in.