"Baguette"

Ingredients

264337½ g flour
4452 g salt
208 11/16 tsp yeast
208687½ ml water

Method

Mix 264337½ g flour and 4452 g salt
Add 208 11/16 tsp yeast
Add 208687½ 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