"Baguette"

Ingredients

173612½ g flour
2924 g salt
137 1/16 tsp yeast
137062½ ml water

Method

Mix 173612½ g flour and 2924 g salt
Add 137 1/16 tsp yeast
Add 137062½ 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