Mix the dry ingredients together well in a bowl.
Add the water.
Mix well until there's no dry flour.
Optional: After 60 minutes, do a couple of coil folds: wet your hands and lift the dough from the center as far as you can. Fold back onto itself. Rotate 90° and do it again. Rotate 90° and do it again.
Cover with plastic wrap or a lid and let rest overnight (8-10 hours) at room temperature.
Heat oven to 240℃ / 450℉. Place a pan of water in the bottom of your oven.
Heavily flour your working surface and pour the dough out. (I use semolina flour.) Flour the top and roughly shape -- without knocking the air out -- into a rectangle with your bench scraper.
Cut into four or five equal strips, flip over, stretch a bit, and place on baguette pan lined with parchment. Alternative: put a cooling rack or two into a sheet pan and line with parchment and place loaves on there.
Bake at 240℃ / 450℉ for 25 minutes or until beautifully golden brown. May want to turn or change racks -- you know your oven better than I do.