"Baguette"

Ingredients

223012½ g flour
3756 g salt
176 1/16 tsp yeast
176062½ ml water

Method

Mix 223012½ g flour and 3756 g salt
Add 176 1/16 tsp yeast
Add 176062½ 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