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In a large mixing bowl, combine the bread flour, yeast, and salt. Add the water.
Using the stick part of a wooden spatula, mix everything together until fully incorporated. The dough should look shaggy and slightly sticky but more structured than a batter.
Cover the bowl with a clean kitchen towel and let it rest at room temperature for 6 to 8 hours, or overnight.
Lightly flour your work surface and gently turn the dough out.
Divide it in half and shape each piece into a long baguette. Fold each piece lengthwise to create structure, gently pinch to seal, then roll lightly to elongate if needed.
Place both baguettes on a parchment-lined baking sheet.
Using a sharp knife or bread lame, score diagonal slashes across the top of each baguette.
Preheat your oven to 430°F (220°C).
Bake for 25 minutes, until golden brown and crisp. The bottoms should sound hollow when tapped.