"Baguette"

Ingredients

149862½ g flour
2524 g salt
118 5/16 tsp yeast
118312½ ml water

Method

Mix 149862½ g flour and 2524 g salt
Add 118 5/16 tsp yeast
Add 118312½ 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