"Baguette"

Ingredients

218737½ g flour
3684 g salt
172 11/16 tsp yeast
172687½ ml water

Method

Mix 218737½ g flour and 3684 g salt
Add 172 11/16 tsp yeast
Add 172687½ 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