"Baguette"

Ingredients

30162½ g flour
508 g salt
23 13/16 tsp yeast
23812½ ml water

Method

Mix 30162½ g flour and 508 g salt
Add 23 13/16 tsp yeast
Add 23812½ 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