"Baguette"

Ingredients

222537½ g flour
3748 g salt
175 11/16 tsp yeast
175687½ ml water

Method

Mix 222537½ g flour and 3748 g salt
Add 175 11/16 tsp yeast
Add 175687½ 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