In a large mixing bowl, combine 3 cups of all-purpose flour, 1 teaspoon of yeast, and 1.5 teaspoons of salt. Gradually pour in 1.5 cups of lukewarm water, stirring with a wooden spoon until a sticky dough forms. Cover the bowl tightly with plastic wrap and set it aside at room temperature for 12 to 20 hours.

After the long rise, your dough should be bubbly and sticky. Lightly flour your hands and a clean work surface to prevent sticking. Gently transfer the dough onto the floured surface, using flour as needed, and shape it into one or more baguettes, aiming for a length of about 14 inches.

Once shaped, place your baguette(s) onto a floured baking sheet, cover them loosely with a kitchen towel, and allow to rise in a warm spot for 1 to 2 hours.

Preheat your oven to 450°F (232°C), placing a deep pan on the bottom rack filled with boiling water to create steam. Carefully score the tops of the baguette(s) with a sharp knife before baking for 30 minutes.

Once baked, remove the baguette(s) from the oven and transfer them to a wire rack to cool for at least 15 to 20 minutes before slicing.