The night before, combine
- 6 cups white flour
- 2 1/4 tsp salt
- 1 3/4 tsp instant yeast
The amounts actually matter, although not hugely. Mix briefly with the paddle, and, with the paddle running on low, add
- 2 1/4 cup cold water
When flour has been complete hydrated, move dough to a gallon-sized ziplock freezer bag, close, and stick in the back of the fridge overnight.
Then next day, set the oven to preheat 500°F, and set in a baking stone if you don't have a baguette rack. On a floured surface, turn out dough and divide into thirds. Shape into loaves. When oven is hot, set in a shallow pan with an inch of boiling water. Slash the loaves and transfer to oven, turning down the temperature to 475°F.
After 10 minutes, rotate loaves 180°, and bake another 15-20, checking regularly. Bread is done when crusts start to turn golden.