"Baguette"

Ingredients

189050 g flour
3184 g salt
149¼ tsp yeast
149250 ml water

Method

Mix 189050 g flour and 3184 g salt
Add 149¼ tsp yeast
Add 149250 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