"Baguette"

Ingredients

64362½ g flour
1084 g salt
50 13/16 tsp yeast
50812½ ml water

Method

Mix 64362½ g flour and 1084 g salt
Add 50 13/16 tsp yeast
Add 50812½ 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