"Baguette"

Ingredients

160312½ g flour
2700 g salt
126 9/16 tsp yeast
126562½ ml water

Method

Mix 160312½ g flour and 2700 g salt
Add 126 9/16 tsp yeast
Add 126562½ 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