"Baguette"

Ingredients

36812½ g flour
620 g salt
29 1/16 tsp yeast
29062½ ml water

Method

Mix 36812½ g flour and 620 g salt
Add 29 1/16 tsp yeast
Add 29062½ 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