How to Make It
Combine the yeast and the water in a large mixing bowl. Stir in the salt until it’s dissolved. Now add the flour and mix until the dough comes together and pulls away from the sides of the bowl. You’ll now have a large, sticky ball of dough.
Cover the bowl with plastic and let it sit inside your oven for 12 hours or until it’s doubled in volume. An oven is a good place for this because it won’t get very drafty in there. And I hate to even mention this, but make sure the oven is turned off!
After the dough has risen, turn it out onto a floured work surface and gently shape it into a flat oval. Don’t use too much flour, though. You want the dough to stay sticky. Use the smallest amount of flour you need to keep the dough from sticking. Cut the oval into four equal pieces.
Now gently roll each piece into a thin cylinder, stretching it out as you roll it. Transfer to a baguette pan if you have one, or onto a sheet pan with a baking mat dusted with corn meal. Cover with plastic and let the loaves ju