"Baguette"

Ingredients

187625 g flour
3160 g salt
148⅛ tsp yeast
148125 ml water

Method

Mix 187625 g flour and 3160 g salt
Add 148⅛ tsp yeast
Add 148125 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