"Baguette"

Ingredients

197125 g flour
3320 g salt
155⅝ tsp yeast
155625 ml water

Method

Mix 197125 g flour and 3320 g salt
Add 155⅝ tsp yeast
Add 155625 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