"Baguette"

Ingredients

223250 g flour
3760 g salt
176¼ tsp yeast
176250 ml water

Method

Mix 223250 g flour and 3760 g salt
Add 176¼ tsp yeast
Add 176250 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