"Baguette"

Ingredients

49162½ g flour
828 g salt
38 13/16 tsp yeast
38812½ ml water

Method

Mix 49162½ g flour and 828 g salt
Add 38 13/16 tsp yeast
Add 38812½ 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