Mix the flour with water and let it rest for 45 minutes (autolysis), then add the salt and yeast and knead the dough by hand for 8 minutes. Then let the dough rise for 20 minutes. Now fold the dough from the sides of the bowl towards the center. Let rise again for 20 minutes, fold again from the sides of the bowl to the center and let the dough rise for 24 hours at 4 ° C in the refrigerator.
Preheat the oven with a baking stone to 250 ° C, I always put a bowl of water in it.
Meanwhile, weigh out pieces of dough weighing 200 g each, shape them loosely into rolls and leave to rest for another 20 minutes. Then roll into baguettes with a length of 30 cm. Let rise on a floured towel for about 35 minutes.
Make three incisions before baking, place on the baking stone and add for about 25 minutes
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