"Baguette"

Ingredients

270512½ g flour
4556 g salt
213 9/16 tsp yeast
213562½ ml water

Method

Mix 270512½ g flour and 4556 g salt
Add 213 9/16 tsp yeast
Add 213562½ 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