In a large mixing bowl combine; flour, salt and yeast. Stir to combine.
Pour in the water and use a rubber spatula to combine thoroughly.
Cover the bowl with plastic wrap and place on your counter over night (or 10 to 24 hours).
Generously flour your clean work surface. Use a rubber spatula to scrape the dough out of the bowl and onto the floured surface and then divide in half with either a bench scraper or knife.
Stretch the dough into a baguette shape and with floured fingers, grab from underneath, pull up and pinch. Work your way down the loaf. I repeat this step 3 to 4 times.
Using a bench scraper to turn the dough over onto parchment paper or a greased baking sheet. Slide the parchment paper (if using) onto a rimmed metal baking sheet. Then, use your fingers to reshape and tuck the sides to make a firm loaf.
Repeat with the second loaf. Make slits in the top if you choose and let rise for 20 to 30 minutes.
Preheat your oven to 425° and place a stainless pan onto the bottom rack. Measure 2 cups of ice. Once the oven is hot, add the ice to the skillet and slip one pan of bread into the oven.
Bake for 18 to 22 minutes or until deeply golden brown. Once baked, repeat with the second loaf and more ice. Allow the oven to come back up in temperature before baking the second loaf.
Let cool slightly, until safe to hand, slice or tear and serve with salted butter or olive oil.