"Baguette"

Ingredients

3325 g flour
56 g salt
2⅝ tsp yeast
2625 ml water

Method

Mix 3325 g flour and 56 g salt
Add 2⅝ tsp yeast
Add 2625 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