"Baguette"

Ingredients

225387½ g flour
3796 g salt
177 15/16 tsp yeast
177937½ ml water

Method

Mix 225387½ g flour and 3796 g salt
Add 177 15/16 tsp yeast
Add 177937½ 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