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To make 2 small baguettes: The night before, combine all ingredients together. First mix the flour, yeast and salt together and then add water. Mix the ingredients until the dough comes together. Cover it with a plastic wrap and let it sit overnight on the countertop somewhere cool - 8 hours max or 12 - 20 hours fridge.
The dough should be wet, sticky and bubbly. Generously flour your work surface.
Use dough scraper and gently ease on to a floured surface. Sprinkle with flour. Do not knead. Use scraper to slide under with flour so its not stuck to surface. Cut with sharp knife into 2 portions. Gently shape into baguettes on a baking sheet on oven wire rack. One motion is best. Keep as much air in the dough as possible.
Preheat the oven to 250°c. Place the bread on the middle rack. Baking the bread for 25 minutes or until golden crispy brown. If you can be bothered, you can place a pan on the bottom rack and pour in boiling water, simultaneously with putting the bread in, to steam the bread as it cooks - makes it crispier.