"Baguette"

Ingredients

235125 g flour
3960 g salt
185⅝ tsp yeast
185625 ml water

Method

Mix 235125 g flour and 3960 g salt
Add 185⅝ tsp yeast
Add 185625 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