Dan Leader's 4-Hour Baguette

1 ½ cups (12 ounces) tap water, heated to 115° F

1 teaspoon (⅛ ounce) active dry yeast

3 ¼ cups (14 ⅔ 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 splash Canola oil, for greasing bowl

½ cup ice cubes

Directions at food52.com

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