"Baguette"

Ingredients

282387½ g flour
4756 g salt
222 15/16 tsp yeast
222937½ ml water

Method

Mix 282387½ g flour and 4756 g salt
Add 222 15/16 tsp yeast
Add 222937½ 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