Add all the ingredients in the bowl of a stand mixer and combine with a dough hook. Once combined, cover with plastic wrap and let it rest on the counter overnight, about 12 hours.
In the morning the dough will be bubbly and wet and large. Flour your hands and counter and gently remove the dough to the floured surface. Cut into two pieces and gently stretch into 12-14 inch rectangle. Gently but snugly roll the rectangles inward to form logs and place on a parchment lined baking sheet.
Dust generously with flour and cover with a clean dish towel. Allow to rise for 1-2 hours. Once risen use a very sharp knife or a clean razor blade to cut about 4-5 long diagonal slits along the loaf, cutting in about ½ inch.
In the oven, arrange the racks so there is one on the bottom rack and one in the middle. Place a cookie sheet full of hot water on the bottom rack. Preheat the oven to 475°.
Be careful of the steam from the pan in the oven, add the loaves on the middle rack. Bake for 15 minutes.
Remove the water pan and turn the baguettes around. Lower the temperature to 450° and bake for 15 more minutes, until nice and golden brown.
Allow the loave to cool for at least 5 minutes before cutting into them.