"Baguette"

Ingredients

2375 g flour
40 g salt
1⅞ tsp yeast
1875 ml water

Method

Mix 2375 g flour and 40 g salt
Add 1⅞ tsp yeast
Add 1875 ml water
Mix until a dough forms
Cover and rest for 8-10 hours
Tip onto floured surface and generously sprinkle with flour
Form into elongated shape, loosening the bottom of the dough from the surface
Cut into portions
Put baking parchment on an oven rack
Lift (while turning and stretching) each portion onto the prepared rack
Bake at 250 degrees for 25 minutes