"Baguette"

Ingredients

45837½ g flour
772 g salt
36 3/16 tsp yeast
36187½ ml water

Method

Mix 45837½ g flour and 772 g salt
Add 36 3/16 tsp yeast
Add 36187½ 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