"Baguette"

Ingredients

42512½ g flour
716 g salt
33 9/16 tsp yeast
33562½ ml water

Method

Mix 42512½ g flour and 716 g salt
Add 33 9/16 tsp yeast
Add 33562½ 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