"Baguette"

Ingredients

261487½ g flour
4404 g salt
206 7/16 tsp yeast
206437½ ml water

Method

Mix 261487½ g flour and 4404 g salt
Add 206 7/16 tsp yeast
Add 206437½ 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