"Baguette"

Ingredients

257925 g flour
4344 g salt
203⅝ tsp yeast
203625 ml water

Method

Mix 257925 g flour and 4344 g salt
Add 203⅝ tsp yeast
Add 203625 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