"Baguette"

Ingredients

275025 g flour
4632 g salt
217⅛ tsp yeast
217125 ml water

Method

Mix 275025 g flour and 4632 g salt
Add 217⅛ tsp yeast
Add 217125 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