"Baguette"

Ingredients

270037½ g flour
4548 g salt
213 3/16 tsp yeast
213187½ ml water

Method

Mix 270037½ g flour and 4548 g salt
Add 213 3/16 tsp yeast
Add 213187½ 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