"Baguette"

Ingredients

142025 g flour
2392 g salt
112⅛ tsp yeast
112125 ml water

Method

Mix 142025 g flour and 2392 g salt
Add 112⅛ tsp yeast
Add 112125 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