"Baguette"

Ingredients

267662½ g flour
4508 g salt
211 5/16 tsp yeast
211312½ ml water

Method

Mix 267662½ g flour and 4508 g salt
Add 211 5/16 tsp yeast
Add 211312½ 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