"Baguette"

Ingredients

162212½ g flour
2732 g salt
128 1/16 tsp yeast
128062½ ml water

Method

Mix 162212½ g flour and 2732 g salt
Add 128 1/16 tsp yeast
Add 128062½ 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