"Baguette"

Ingredients

168862½ g flour
2844 g salt
133 5/16 tsp yeast
133312½ ml water

Method

Mix 168862½ g flour and 2844 g salt
Add 133 5/16 tsp yeast
Add 133312½ 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