"Baguette"

Ingredients

214937½ g flour
3620 g salt
169 11/16 tsp yeast
169687½ ml water

Method

Mix 214937½ g flour and 3620 g salt
Add 169 11/16 tsp yeast
Add 169687½ 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