"Baguette"

Ingredients

60562½ g flour
1020 g salt
47 13/16 tsp yeast
47812½ ml water

Method

Mix 60562½ g flour and 1020 g salt
Add 47 13/16 tsp yeast
Add 47812½ 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