"Baguette"

Ingredients

215650 g flour
3632 g salt
170¼ tsp yeast
170250 ml water

Method

Mix 215650 g flour and 3632 g salt
Add 170¼ tsp yeast
Add 170250 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