"Baguette"

Ingredients

212325 g flour
3576 g salt
167⅝ tsp yeast
167625 ml water

Method

Mix 212325 g flour and 3576 g salt
Add 167⅝ tsp yeast
Add 167625 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