"Baguette"

Ingredients

36337½ g flour
612 g salt
28 11/16 tsp yeast
28687½ ml water

Method

Mix 36337½ g flour and 612 g salt
Add 28 11/16 tsp yeast
Add 28687½ 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