"Baguette"

Ingredients

198550 g flour
3344 g salt
156¾ tsp yeast
156750 ml water

Method

Mix 198550 g flour and 3344 g salt
Add 156¾ tsp yeast
Add 156750 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