"Baguette"

Ingredients

238687½ g flour
4020 g salt
188 7/16 tsp yeast
188437½ ml water

Method

Mix 238687½ g flour and 4020 g salt
Add 188 7/16 tsp yeast
Add 188437½ 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