"Baguette"

Ingredients

147250 g flour
2480 g salt
116¼ tsp yeast
116250 ml water

Method

Mix 147250 g flour and 2480 g salt
Add 116¼ tsp yeast
Add 116250 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