No Knead Baguette - cooking recipe

Ingredients

3 cups lukewarm water
8 cups unbleached all-purpose flour
1 1/2 tablespoons kosher salt
1 tablespoon instant yeast

Preparation

Mix all ingredients together. Cover with plastic wrap. Poke a few holes in it.
Let rise in a warm place for 18 to 24 hours. It will look very wet.
Scrape out of bowl with a spatula on a well floured surface and divide in half.
Shape each into a flattened oval shape, cover with greased plastic wrap and let sit for 15 minutes.
Fold dough length wise and seal with fingers. Fold length wise again and seal with fingers.
Roll until it is about 15 inches.
Place on Baguette pan or sheet pan.
Let rise until very puffy.
Preheat oven to 500 degrees.
Slash baguettes with razor blade.
Place a pan of water in your oven floor.
Spritz baguette with water and bake for 25 to 30 minutes until golden brown and crispy.