Combine the flour, yeast, salt, and herbs in a large bowl.
Add water until the dough is very sticky.
Cover the bowl and leave at room temperature for 18-24 hours.
Cover the counter with flour. Fold the dough in half, then form into a ball.
Put flour on a kitchen cloth. Put the dough on the cloth, then cover with another floured cloth. Leave for 2 hours.
Preheat the oven to 500 degrees F. Put a casserole dish with 2 cm of water on the bottom shelf.
Pull the dough out into a baguette and place on a baking tray.
Bake for 22 minutes, until the bread is golden brown.
Let cool for 5 minutes before slicing.