"Baguette"

Ingredients

52487½ g flour
884 g salt
41 7/16 tsp yeast
41437½ ml water

Method

Mix 52487½ g flour and 884 g salt
Add 41 7/16 tsp yeast
Add 41437½ 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