In a clear measuring cup combine the warm water (110 degrees) with the yeast. Gently stir together and set aside approximately 5 minutes. In a large mixing bowl combine the flour and salt - set in the bowl of an electric mixer with paddle attachment. Make a well in the center of the dry ingredients. When the yeast has foamed add this and the iced water to the flour mixture. On low speed combine these ingredients for one minute and allow the dough to rest up to 5 minutes. Repeat this step one more time. Prepare your counter or surface lightly with olive oil. Turn out the dough onto the surface and stretch out one side. Fold this side back over, rotate the dough stretch that side out and repeat two more times. Place the dough folded side down in a mixing bowl, cover with plastic wrap and place in the refrigerator overnight. On the next day set out the dough to allow it to rise and come to room temperature - about an hour. Very carefully remove the dough from the bowl to a greased surface so that you do not disturb the bubbles created by the dough rising. Gently shape the dough into a rectangle. With a sharp knife cut the dough into three equal pieces lengthwise and place on a parchment lined baking sheet. Bake in a pre-heated oven of 475 degrees for from 15 to 20 minutes. To replicate a humid environment - to attain the lovely crust - from time to time spritz water into the oven. You can also place an oven safe dish to the side on the rack below. Remove from the oven and allow to cool just a bit - enjoy your homemade French baguette!