"Baguette"

Ingredients

2612½ g flour
44 g salt
2 1/16 tsp yeast
2062½ ml water

Method

Mix 2612½ g flour and 44 g salt
Add 2 1/16 tsp yeast
Add 2062½ 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