"Baguette"

Ingredients

187150 g flour
3152 g salt
147¾ tsp yeast
147750 ml water

Method

Mix 187150 g flour and 3152 g salt
Add 147¾ tsp yeast
Add 147750 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