"Baguette"

Ingredients

192850 g flour
3248 g salt
152¼ tsp yeast
152250 ml water

Method

Mix 192850 g flour and 3248 g salt
Add 152¼ tsp yeast
Add 152250 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