"Baguette"

Ingredients

170050 g flour
2864 g salt
134¼ tsp yeast
134250 ml water

Method

Mix 170050 g flour and 2864 g salt
Add 134¼ tsp yeast
Add 134250 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