"Baguette"

Ingredients

230375 g flour
3880 g salt
181⅞ tsp yeast
181875 ml water

Method

Mix 230375 g flour and 3880 g salt
Add 181⅞ tsp yeast
Add 181875 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