"Baguette"

Ingredients

225862½ g flour
3804 g salt
178 5/16 tsp yeast
178312½ ml water

Method

Mix 225862½ g flour and 3804 g salt
Add 178 5/16 tsp yeast
Add 178312½ 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