"Baguette"

Ingredients

212562½ g flour
3580 g salt
167 13/16 tsp yeast
167812½ ml water

Method

Mix 212562½ g flour and 3580 g salt
Add 167 13/16 tsp yeast
Add 167812½ 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