"Baguette"

Ingredients

132050 g flour
2224 g salt
104¼ tsp yeast
104250 ml water

Method

Mix 132050 g flour and 2224 g salt
Add 104¼ tsp yeast
Add 104250 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