"Baguette"

Ingredients

128250 g flour
2160 g salt
101¼ tsp yeast
101250 ml water

Method

Mix 128250 g flour and 2160 g salt
Add 101¼ tsp yeast
Add 101250 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