"Baguette"

Ingredients

255312½ g flour
4300 g salt
201 9/16 tsp yeast
201562½ ml water

Method

Mix 255312½ g flour and 4300 g salt
Add 201 9/16 tsp yeast
Add 201562½ 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