"Baguette"

Ingredients

265762½ g flour
4476 g salt
209 13/16 tsp yeast
209812½ ml water

Method

Mix 265762½ g flour and 4476 g salt
Add 209 13/16 tsp yeast
Add 209812½ 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