"Baguette"

Ingredients

217787½ g flour
3668 g salt
171 15/16 tsp yeast
171937½ ml water

Method

Mix 217787½ g flour and 3668 g salt
Add 171 15/16 tsp yeast
Add 171937½ 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