"Baguette"

Ingredients

206150 g flour
3472 g salt
162¾ tsp yeast
162750 ml water

Method

Mix 206150 g flour and 3472 g salt
Add 162¾ tsp yeast
Add 162750 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