Mix the flour, yeast, salt, and water in a bowl without kneading
Let the dough rest for 14-20 hours in the refrigerator
Preheat the oven to 250°C with a pizza stone or baking tray
Carefully transfer the dough onto a floured surface
Divide the dough into two equal parts and shape into baguettes
Score the baguettes with a sharp knife
Bake for 15 minutes
