"Baguette"

Ingredients

256025 g flour
4312 g salt
202⅛ tsp yeast
202125 ml water

Method

Mix 256025 g flour and 4312 g salt
Add 202⅛ tsp yeast
Add 202125 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