"Baguette"

Ingredients

168150 g flour
2832 g salt
132¾ tsp yeast
132750 ml water

Method

Mix 168150 g flour and 2832 g salt
Add 132¾ tsp yeast
Add 132750 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