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Combine the flour and salt in a clean bowl.
Crumble the fresh yeast into the water and stir together to help the yeast dissolve.
Pour the yeasted water into the flour and combine all the ingredients to form a rough dough.
Knead the dough for 3 to 4 minutes and then place it in an oiled bowl, cover with cling film, and refrigerate for 12-24 hours.
The next day, combine flour, salt, and water in a bowl. Crumble yeast into the water, pour into flour, and add pre-fermented dough broken into small pieces.
Knead the dough until the window pane effect is achieved, then place it in an oiled bowl, cover, and refrigerate for 18-24 hours (can stay in the fridge up to 36 hours).
On the third day, remove dough, divide into portions, shape into baguettes, and allow to proof for 50-60 minutes.
Preheat the oven to 240°C, score the baguettes, place them in the oven, and bake for 20-25 minutes.