"Baguette"

Ingredients

270987½ g flour
4564 g salt
213 15/16 tsp yeast
213937½ ml water

Method

Mix 270987½ g flour and 4564 g salt
Add 213 15/16 tsp yeast
Add 213937½ 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