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Dan Leader's 4-Hour Baguette

Ingredients

• 1 1/2 cups (12 ounces) tap water, heated to 115° F
• 1 teaspoon (1/8 ounce) active dry yeast
• 3 1/4 cups (14 2/3 ounces) all-purpose flour
• 3 teaspoons (3/8 ounces) Diamond Crystal kosher salt (note: if using a fine-grained salt like table salt, fine sea salt or other brands of kosher salt, you will need to use a smaller volume)
• 1/2 cup ice cubes

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