"Baguette"

Ingredients

280250 g flour
4720 g salt
221¼ tsp yeast
221250 ml water

Method

Mix 280250 g flour and 4720 g salt
Add 221¼ tsp yeast
Add 221250 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