"Baguette"

Ingredients

294737½ g flour
4964 g salt
232 11/16 tsp yeast
232687½ ml water

Method

Mix 294737½ g flour and 4964 g salt
Add 232 11/16 tsp yeast
Add 232687½ 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