"Baguette"

Ingredients

175750 g flour
2960 g salt
138¾ tsp yeast
138750 ml water

Method

Mix 175750 g flour and 2960 g salt
Add 138¾ tsp yeast
Add 138750 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