"Baguette"

Ingredients

180737½ g flour
3044 g salt
142 11/16 tsp yeast
142687½ ml water

Method

Mix 180737½ g flour and 3044 g salt
Add 142 11/16 tsp yeast
Add 142687½ 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