"Baguette"

Ingredients

193325 g flour
3256 g salt
152⅝ tsp yeast
152625 ml water

Method

Mix 193325 g flour and 3256 g salt
Add 152⅝ tsp yeast
Add 152625 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