"Baguette"

Ingredients

156750 g flour
2640 g salt
123¾ tsp yeast
123750 ml water

Method

Mix 156750 g flour and 2640 g salt
Add 123¾ tsp yeast
Add 123750 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