"Baguette"

Ingredients

183350 g flour
3088 g salt
144¾ tsp yeast
144750 ml water

Method

Mix 183350 g flour and 3088 g salt
Add 144¾ tsp yeast
Add 144750 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