"Baguette"

Ingredients

272412½ g flour
4588 g salt
215 1/16 tsp yeast
215062½ ml water

Method

Mix 272412½ g flour and 4588 g salt
Add 215 1/16 tsp yeast
Add 215062½ 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