"Baguette"

Ingredients

20425 g flour
344 g salt
16⅛ tsp yeast
16125 ml water

Method

Mix 20425 g flour and 344 g salt
Add 16⅛ tsp yeast
Add 16125 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