"Baguette"

Ingredients

145112½ g flour
2444 g salt
114 9/16 tsp yeast
114562½ ml water

Method

Mix 145112½ g flour and 2444 g salt
Add 114 9/16 tsp yeast
Add 114562½ 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