"Baguette"

Ingredients

143212½ g flour
2412 g salt
113 1/16 tsp yeast
113062½ ml water

Method

Mix 143212½ g flour and 2412 g salt
Add 113 1/16 tsp yeast
Add 113062½ 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