"Baguette"

Ingredients

26362½ g flour
444 g salt
20 13/16 tsp yeast
20812½ ml water

Method

Mix 26362½ g flour and 444 g salt
Add 20 13/16 tsp yeast
Add 20812½ 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