"Baguette"

Ingredients

216125 g flour
3640 g salt
170⅝ tsp yeast
170625 ml water

Method

Mix 216125 g flour and 3640 g salt
Add 170⅝ tsp yeast
Add 170625 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