"Baguette"

Ingredients

271937½ g flour
4580 g salt
214 11/16 tsp yeast
214687½ ml water

Method

Mix 271937½ g flour and 4580 g salt
Add 214 11/16 tsp yeast
Add 214687½ 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