"Baguette"

Ingredients

286187½ g flour
4820 g salt
225 15/16 tsp yeast
225937½ ml water

Method

Mix 286187½ g flour and 4820 g salt
Add 225 15/16 tsp yeast
Add 225937½ 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