"Baguette"

Ingredients

250087½ g flour
4212 g salt
197 7/16 tsp yeast
197437½ ml water

Method

Mix 250087½ g flour and 4212 g salt
Add 197 7/16 tsp yeast
Add 197437½ 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