"Baguette"

Ingredients

54387½ g flour
916 g salt
42 15/16 tsp yeast
42937½ ml water

Method

Mix 54387½ g flour and 916 g salt
Add 42 15/16 tsp yeast
Add 42937½ 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