• 950g (33 oz) Bakers Flour
• 2 tsp sea salt
• 3/4 tsp dry yeast
• 730 ml room temp filtered water

1. Mix flour and salt together. Add yeast and mix.
2. Add water, start mixing with the handle of wooden spoon. Continue mixing until dough forms a ball. Dough done when sticks to spoon handle as a ball and clears from the bowl side.
3. Cover in bowl and allow to rise 8-10 hr at room temp.
4. Liberally flour work surface, dough is wet and sticky.
5. Gently scrape dough out with dough scraper at interface onto work surface without breaking air bubbles, generously flour the dough.
6. Scrape dough into an elongated oval, cut into 1/4s. Flip over onto baking sheet and pull into elongated baguette shape, approximate 18“ long.
7. Bake on the bottom rack of oven at 480 deg F for approximately 25 min.

Serves: 8-10      Total Cook Time: 25 min. 
Source: John 1/5/24  https://www.youtube.com/watch?v=Z-husjZkxHw