"Baguette"

Ingredients

150100 g flour
2528 g salt
118½ tsp yeast
118500 ml water

Method

Mix 150100 g flour and 2528 g salt
Add 118½ tsp yeast
Add 118500 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