"Baguette"

Ingredients

255550 g flour
4304 g salt
201¾ tsp yeast
201750 ml water

Method

Mix 255550 g flour and 4304 g salt
Add 201¾ tsp yeast
Add 201750 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