"Baguette"

Ingredients

145350 g flour
2448 g salt
114¾ tsp yeast
114750 ml water

Method

Mix 145350 g flour and 2448 g salt
Add 114¾ tsp yeast
Add 114750 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