The Modern Nonna

0 In a large bowl, combine the flour, salt, and yeast. Mix with a whisk, wooden spoon, or with clean hands. Add the water and mix with a spatula until you have a sticky dough.
1 Note: The water must be between 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius). If the water is too hot or too cold the yeast will not activate.
2 Cover the bowl with plastic wrap or a clean kitchen towel and let rest at room temperature for at least 5 hours to overnight. Place the bowl of dough away from drafty areas, such as in the microwave, cupboard, or in a cold oven.
3 After the dough has tripled in size, preheat the oven to 450F (230C). Next, remove the plastic wrap and flour the counter. Pour the dough out onto the counter and generously sprinkle the top with flour.
9 Divide the dough in half (for two large baguettes) or in four if you want to bake 4 smaller ones. 
12 Next, shape each dough ball into a long, even cylinder, then using both hands, gently twist one end of the rope in the opposite direction of the other. 
4 Note: you do NOT need to knead the dough. You can simply move it around until its's no longer sticky and shape it. If it sticks to your hands or the counter, sprinkle on a little more flour at a time. 
5 Next, place the twisted ropes into a baguette dish or a regular baking sheet lined with parchment paper. 
6 Place the baguettes in the 450F (230C) preheated oven and throw in a large ice cube in the bottom of the oven. Close the door immediately and bake the baguettes until golden. 
7 The bake time will depend on your oven, so keep an eye on it. Total bake time will be about 40-45 minutes or until golden on top if you're making two large baguettes. 
11 Note: the ice cube(s) will create steam in the oven creating a soft and fluffy inside while the outside gets nice and crispy! Feel free to place a few small ice cubes if you don't have a large one. 
8 When the baguettes are golden on top, take them out of the oven and let them rest for 5-10 minutes. While still crispy on the inside, break them apart and enjoy!