In a large bowl, combine 3 cups of all-purpose flour, 1.5 teaspoons of salt, and 1 teaspoon of yeast. Gradually add 1.5 cups of lukewarm water, using a spatula to mix until a wet, sticky dough forms.

Let your dough rise at room temperature for 12 to 20 hours, ideally overnight.

Generously flour a clean work surface and your hands. Gently turn out the dough and sprinkle more flour on top. Divide the dough into two or three pieces, shaping each into a baguette.

Transfer the shaped baguettes onto a floured baking sheet. Use a sharp knife to score the tops in a few diagonal slashes. Cover loosely with a towel and let them rise for 1 to 2 hours.

Preheat your oven to 450°F (232°C) and place a deep pan filled with hot water on the lower rack.

Carefully transfer the baguettes to the middle rack of the oven and bake for 30 to 40 minutes, or until golden brown.