"Baguette"

Ingredients

139650 g flour
2352 g salt
110¼ tsp yeast
110250 ml water

Method

Mix 139650 g flour and 2352 g salt
Add 110¼ tsp yeast
Add 110250 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