"Baguette"

Ingredients

62937½ g flour
1060 g salt
49 11/16 tsp yeast
49687½ ml water

Method

Mix 62937½ g flour and 1060 g salt
Add 49 11/16 tsp yeast
Add 49687½ 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