"Baguette"

Ingredients

231325 g flour
3896 g salt
182⅝ tsp yeast
182625 ml water

Method

Mix 231325 g flour and 3896 g salt
Add 182⅝ tsp yeast
Add 182625 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