"Baguette"

Ingredients

62225 g flour
1048 g salt
49⅛ tsp yeast
49125 ml water

Method

Mix 62225 g flour and 1048 g salt
Add 49⅛ tsp yeast
Add 49125 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