"Baguette"

Ingredients

251512½ g flour
4236 g salt
198 9/16 tsp yeast
198562½ ml water

Method

Mix 251512½ g flour and 4236 g salt
Add 198 9/16 tsp yeast
Add 198562½ 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