"Baguette"

Ingredients

280725 g flour
4728 g salt
221⅝ tsp yeast
221625 ml water

Method

Mix 280725 g flour and 4728 g salt
Add 221⅝ tsp yeast
Add 221625 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