In a large bowl, mix the wheat flour and salt.
Add the lukewarm water and instant yeast to the bowl. Mix with a wooden spoon just until the ingredients are combined and the dough starts to pull away from the bowl (maximum 2 minutes). Do not over-knead.
Cover the bowl and let the dough rest at room temperature for 10 to 12 hours.
Preheat the oven to 250°C (top and bottom heat). Place a second, empty baking tray at the bottom of the oven.
Generously dust a baking tray and your work surface with flour.
Gently transfer the dough onto the floured surface, being careful not to deflate it completely. Sprinkle the top with more flour and gently pat it into a rough circle.
Cut the dough in half. Carefully lift each piece, flip it over to help form a rustic crust, and place it on the prepared baking tray.
Place the tray with the baguettes in the oven. Carefully pour a splash of water into the bottom baking tray to create steam. Bake for 20 to 25 minutes, or until the baguettes are deeply golden and crusty.
Remove from the oven and transfer to a wire rack to cool completely before slicing.
Cook it hands-free.
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