"Baguette"

Ingredients

224912½ g flour
3788 g salt
177 9/16 tsp yeast
177562½ ml water

Method

Mix 224912½ g flour and 3788 g salt
Add 177 9/16 tsp yeast
Add 177562½ 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