"Baguette"

Ingredients

196412½ g flour
3308 g salt
155 1/16 tsp yeast
155062½ ml water

Method

Mix 196412½ g flour and 3308 g salt
Add 155 1/16 tsp yeast
Add 155062½ 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