Baguette Variations of the No Knead Bread: "Crustic Baguette"

Awhile ago I posted the link to the New York Time's no knead loaf. I've made this recipe dozens of times, and I still love it, but I think at this point my version has strayed significantly enough from the original that I can justify posting it here. Let's call it "Crustic Baguette" for now.

What are the main changes? I'm impatient, so I've removed the second rising time completely. Also, instead of making a rustic loaf using a dutch oven (which most of my friends do not have), the recipe now makes baguettes on a cookie sheet. Its faster and easier.

It's easy and a very forgiving recipe. Don't be discouraged if things get messy -- it will still taste delicious. Just don't forget the salt.

No Knead Baguette (makes two baguettes)

Ingredients
+ 3 cups all purpose unbleached flour
+ ¼ teaspoon yeast
+ 1¼ teaspoon salt*
+ 1 ¾ cups water

Preparation 
   The night before, dissolve the yeast in the water, and mix in the rest of the ingredients together in a bowl with a spoon until everything is incorporated. Then cover the bowl with a towel or plastic wrap, and leave it overnight.
   The next morning (at least eight hours later), it will have at least doubled in size and the surface will be dotted with bubbles. Using heavily floured surface and hands, get the dough out of the bowl and rip it in half. The surface of the dough should have enough flour not to be sticky, but try not to incorporate flour into the bread. As the name indicates, you should not knead the dough. Instead delicately shape each half into a long rod. I do this by gently squeezing, not pulling. Plop them on a cookie sheet (don't worry, doesn't need to be nonstick). The loaves will look kinda flat, but they'll rise in the oven.
   Preheat the stove to 450. Fill a loaf/cake pan or dutch over with water and put it on the bottom rack of the stove. By the time the oven is preheated, the water will be boiling, imitating the moist condition of professional baking ovens. Once the oven is preheated, score the baguettes with a knife, and throw them on the second rack of the oven. Bake for ~20-30 minutes, or until they look delicious. 

  * DO NOT CUT THE SALT: Literally every time I've made this recipe, I look at the amount of salt required and shake my head and think "No way that's way too much salt. I don't like as much salt as the average person. I'm watching my sodium intake. I can enjoy this bread with less salt. People have too much sodium in their diet, and I'm better than them. I'll just use half as much".  Then, lo and behold, the baguette just tastes of wet cardboard.