"Baguette"

Ingredients

102125 g flour
1720 g salt
80⅝ tsp yeast
80625 ml water

Method

Mix 102125 g flour and 1720 g salt
Add 80⅝ tsp yeast
Add 80625 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