"Baguette"

Ingredients

111150 g flour
1872 g salt
87¾ tsp yeast
87750 ml water

Method

Mix 111150 g flour and 1872 g salt
Add 87¾ tsp yeast
Add 87750 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