"Baguette"

Ingredients

181925 g flour
3064 g salt
143⅝ tsp yeast
143625 ml water

Method

Mix 181925 g flour and 3064 g salt
Add 143⅝ tsp yeast
Add 143625 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