I just mixed dry ingredients and add warm water.
Kneaded for 10 mts this time because I was in hurry. If you have a time, no knead but leave the dough for a long time, maybe overnight?

Place the dough in the warm place. I used a big container and put the hot water in the bowl next to the dough. Leave it a couple hours or the dough volume in 1.5 or double. I shaped the dough once during the fermentation process. Cut the dough in 2 and shape like a log.
Heat the oven 200℃. Leave baguettes for at least 20 mts. Cover with a dry tea towel. Bake them for 15 mts.