"Baguette"

Ingredients

24462½ g flour
412 g salt
19 5/16 tsp yeast
19312½ ml water

Method

Mix 24462½ g flour and 412 g salt
Add 19 5/16 tsp yeast
Add 19312½ 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