"Baguette"

Ingredients

35150 g flour
592 g salt
27¾ tsp yeast
27750 ml water

Method

Mix 35150 g flour and 592 g salt
Add 27¾ tsp yeast
Add 27750 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