"Baguette"

Ingredients

291650 g flour
4912 g salt
230¼ tsp yeast
230250 ml water

Method

Mix 291650 g flour and 4912 g salt
Add 230¼ tsp yeast
Add 230250 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