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Mix the dough together until it looks shaggy, cover and let rest for 30 minutes.
Do three sets of stretch and folds, with 30 minutes of rest in between.
Let the dough bulk ferment until it doubles in size, about 5 hours.
Divide the dough in half, shape each half into a ball, and let rest for 15 minutes.
Shape the dough into baguettes using the 'diamond' method, place on parchment paper, and proof for 1 hour.
Preheat oven to 500°F with a baking stone and steam tray.
Score the baguettes, transfer to the hot baking stone, and bake for 15 minutes with steam, then 5-10 minutes more without steam.
Cool the baked baguettes on a wire rack before serving.