Mix flour, water, yeast and salt until combined.

Cover to rest dough for 20-30 mins.

Stretch and fold for all four sides to the middle and cover to rest for 30 mins (repeat about 3-4 times).

Cover it and refrigerate for 12-24 hours.

Place dough at room temperature for 30 mins.

Divide dough in two, flatten, fold edges to center, then roll into logs, sealing seam.

Place on floured cloth, cover and rise for 40-60 mins.

Place baguettes on tray.

Score the tops with a knife.

Oven preheat to 240C.

Place the baguettes into oven, spray water on top to create steam.

Bake at 240C for 20-25 mins until golden brown.

Cool down on wire rack before slicing.