"Baguette"

Ingredients

202350 g flour
3408 g salt
159¾ tsp yeast
159750 ml water

Method

Mix 202350 g flour and 3408 g salt
Add 159¾ tsp yeast
Add 159750 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