"Baguette"

Ingredients

180500 g flour
3040 g salt
142½ tsp yeast
142500 ml water

Method

Mix 180500 g flour and 3040 g salt
Add 142½ tsp yeast
Add 142500 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