"Baguette"

Ingredients

29687½ g flour
500 g salt
23 7/16 tsp yeast
23437½ ml water

Method

Mix 29687½ g flour and 500 g salt
Add 23 7/16 tsp yeast
Add 23437½ 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