"Baguette"

Ingredients

179550 g flour
3024 g salt
141¾ tsp yeast
141750 ml water

Method

Mix 179550 g flour and 3024 g salt
Add 141¾ tsp yeast
Add 141750 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