"Baguette"

Ingredients

275262½ g flour
4636 g salt
217 5/16 tsp yeast
217312½ ml water

Method

Mix 275262½ g flour and 4636 g salt
Add 217 5/16 tsp yeast
Add 217312½ 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