In a large bowl, add the water, yeast and sugar and wait approximately 10 minutes until the mixture is foamy. Add the remaining ingredients and stir until well blended. Cover the bowl tightly with plastic wrap, poking a small hole in the top to allow any gases to escape. Place in the refrigerator overnight. You will have the best results if the dough is allowed to rise for about 18 hours. The next day, shape the dough into a baguette, and allow to rise until double. Preheat to 425° in which a pan of water has been placed on the bottom of the oven. With a sharp knife, make a ½ inch slash into the center of the bread and bake for 30 minutes or until nicely browned.