"Baguette"

Ingredients

180025 g flour
3032 g salt
142⅛ tsp yeast
142125 ml water

Method

Mix 180025 g flour and 3032 g salt
Add 142⅛ tsp yeast
Add 142125 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