"Baguette"

Ingredients

56762½ g flour
956 g salt
44 13/16 tsp yeast
44812½ ml water

Method

Mix 56762½ g flour and 956 g salt
Add 44 13/16 tsp yeast
Add 44812½ 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