"Baguette"

Ingredients

199262½ g flour
3356 g salt
157 5/16 tsp yeast
157312½ ml water

Method

Mix 199262½ g flour and 3356 g salt
Add 157 5/16 tsp yeast
Add 157312½ 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