"Baguette"

Ingredients

53912½ g flour
908 g salt
42 9/16 tsp yeast
42562½ ml water

Method

Mix 53912½ g flour and 908 g salt
Add 42 9/16 tsp yeast
Add 42562½ 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