In a large bowl, combine the bread flour and yeast. Gradually add water while mixing until a shaggy dough forms.

Cover with a damp cloth and let the dough rest for 30 minutes.

Sprinkle the salt over the dough and mix until fully incorporated.

Begin the first stretch and fold by pulling one edge of the dough up and folding it over the center. Rotate the bowl and repeat this process for all sides, covering again to rest for another 30 minutes.

Perform three more sets of stretch and folds, each followed by a 30-minute resting period.

Cover the dough and refrigerate for 12-14 hours.

Remove from the refrigerator and allow it to come to room temperature. Divide into two equal pieces and shape each into a baguette.

Place shaped dough on a floured couche or parchment to prevent sticking.

Cover the formed baguettes and proof for 1-2 hours, until puffed up.

Preheat the oven to 475°F (245°C), placing a baking stone or steel inside.

Carefully transfer baguettes to the stone, score them with a sharp blade, and bake for 20-25 minutes until golden brown.

Allow the baguettes to cool on a wire rack before slicing.