"Baguette"

Ingredients

55812½ g flour
940 g salt
44 1/16 tsp yeast
44062½ ml water

Method

Mix 55812½ g flour and 940 g salt
Add 44 1/16 tsp yeast
Add 44062½ 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