"Baguette"

Ingredients

145825 g flour
2456 g salt
115⅛ tsp yeast
115125 ml water

Method

Mix 145825 g flour and 2456 g salt
Add 115⅛ tsp yeast
Add 115125 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