"Baguette"

Ingredients

131812½ g flour
2220 g salt
104 1/16 tsp yeast
104062½ ml water

Method

Mix 131812½ g flour and 2220 g salt
Add 104 1/16 tsp yeast
Add 104062½ 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