"Baguette"

Ingredients

230612½ g flour
3884 g salt
182 1/16 tsp yeast
182062½ ml water

Method

Mix 230612½ g flour and 3884 g salt
Add 182 1/16 tsp yeast
Add 182062½ 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