"Baguette"

Ingredients

290937½ g flour
4900 g salt
229 11/16 tsp yeast
229687½ ml water

Method

Mix 290937½ g flour and 4900 g salt
Add 229 11/16 tsp yeast
Add 229687½ 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